The season is starting to turn and cooler nights make for the perfect heartier dishes including soups and stews. This easy, vegetarian soup I like to make can be ready in about an hour and is a great way to use up leftover veggies in your fridge.
– 1 sweet onion, chopped
– 4 cloves garlic, crushed and minced
– 4 carrots, sliced
– 4 stalks celery, sliced
– 1 1/2 cups red potatoes, diced
– 1 can cannellini beans
– 1 can diced tomatoes
– 1 zucchini, diced
– 1 bay leaf
– 10 cups vegetable stock (chicken stock may be used)
– 2 cups fresh kale, rough chopped
– 1/2 pound of ditalini pasta (or pasta of your choice)
In a large stock pot sautée the onions and garlic with a little bit of olive oil until onions are translucent. Add a dash of salt, pepper and crushed red pepper flakes if you want a little spice to the soup. Add the stock and bay leaf and bring to a boil. Add all the veggies including the can of tomatoes but not the kale and reduce to low heat and cover, stirring occasionally for about 40 minutes. Make sure you taste it along the way and add salt and pepper as needed. Add the cannellini beans and continue to stir and cook the soup for another 15 minutes. I add fresh chopped parsley and basil at this point. In a separate saucepan cook the pasta of your choice. Cook to al dente and set aside. Toss in the kale right at the last minute and serve soup with the pasta of your choice. Top with pecorino romano cheese and serve!
*any variation of beans and vegetables can be added or substituted.
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