Pasta, Bean, and Vegetable Soup

18 Oct

It’s cold, it’s rainy, and the temperatures have dropped. When it starts to get chilly, I love making soup. It’s a great way to use up fall and winter veggies from the farm and is usually foolproof. Veggies + broth + herbs = deliciousness. My mom gave me a general idea for this recipe and I just adapted it based on what we got at the farm this weekend. Try it with whatever you have on hand.

Pasta, Bean, and Vegetable Soup

3 leeks, sliced and rinsed (regular onions would also be fine)

2 large carrots, chopped

2 stalks celery, chopped (I include the leaves for flavor and looks)

1 zucchini, diced

2 cans cannellini beans, drained and rinsed

1 can red kidney beans, drained and rinsed

1 can diced tomatoes, with their liquid

many cups of vegetable stock

1 box small pasta (I used pastini stars)

1/2 large head of escarole, rinsed and roughly chopped

Herbs to taste: oregano, parsley, basil

Optional: parmesan cheese

In a large soup pot saute leeks, carrots, and celery in a little bit of olive oil until just tender. Stir in herbs. Add stock. (I lost track of how much stock I put in – depends of how thick or thin you want your soup. Use your judgment.) Stir in beans and zucchini. Simmer for a few minutes and then add the pasta. Simmer until pasta is tender. Once the pasta is cooked stir in the escarole. Once escarole is wilted you’re ready to serve it up. If desired, sprinkle each bowl with a little parmesan cheese. This makes a very large batch of soup – be prepared to freeze some and/or share it with many friends.


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