Servings: 12
Time: 40 minutes
Tools: Stock pot or dutch oven
Ingredients:
1 can kidney beans (rinsed)
2 russet potatoes (rinsed and diced)
2 celery stalks (diced)
3 carrots (skinned and sliced)
1 cup pearl onions (skinned and sliced, length-wise in half – see bottom for a trick to skinning pearl onions)
**OPTIONAL: if you’re an onion lover like me, I added 1/4 cup of chopped red onion, too. You could even add more.
3 cloves of minced garlic. (I added 4… you could do more or less)
20 oz can of unsalted diced tomatoes (this is going to be really really hard to find. Mostly recently, I had to buy the high sodium version… my solution was to remove all the extra juice and rinse the tomatoes; don’t need the juice anyway. You can always dice about 6-8 tomatoes instead)
1 can organic, unsalted, peas (rinsed)
1 cup corn pasta (or if you want all the gluten… get whatever pasta your heart desires. I recommend a gemelli or fusilli, rotini, or conchiglie/small-shell. The virtue of corn pasta is that it is gluten free but seriously retains the texture and flavor of a wheat/semolina pasta). DO NOT PRECOOK YOUR PASTA
6 cups of vegetable broth (low sodium)
1 tbsp butter
2 tbsp EVOO
Oregano
Basil
Parsley
S&P
Directions:
Heat stock pot or dutch oven.
Add butter, melt. Then add your garlic. Cook for 1 min.
Add your red onion (if you chose to add it)
Otherwise, go ahead and add the EVOO. Heat…
Then add your carrots, potatoes, celery, peas, and your pearl onions (if they are ready…depending on how you multi-task… you can add these later)
Toss with the garlic, evoo…
Add in a generous portion of oregano, basil, and parsley (i always add parsley, but not everyone likes parsley in their soup… so what you want!)
Add liberal salt and pepper (you’ll add this again later.. so don’t go too heavy)
Cover for about 5-6 minutes.
Then add your broth. Add your pasta (DO NOT PRECOOK YOUR PASTA)
Bring to boil, and then cover for 25 minutes.
Taste… add more seasoning if you need to. I added a little white pepper last time.
This soup will thicken… add water or broth as needed. I also generally freeze half mine. Lasts at least 2 months. (Probably longer, I haven’t tested it.)
SprouseFood 