This is such a great recipe, it’s very forgiving! I never seem to do it the same way twice as I’m always working with what I’ve got laying around from the farm.
- 1/2 Cup chopped onions or sliced leeks or a combination of your choosing
- 4-6 Cloves Garlic, chopped finely
- 2 Tablespoons Olive Oil
- 1 Quart (4 Cups) Vegetable Broth (can use chicken broth instead)
- 1 can of beans 15-16 ounces – cannellini or black or garbanzo or navy (drain and rinse)
- 2 cans of tomatoes – diced (undrained)
- 1/2 teaspoon Salt
- 1 cup dried pasta some suggestions include: elbows, mini shells, ditalini
- Dried Italian Herb Seasoning
- Grated Parmesan Cheese
- Assorted root vegetables may be any combination of carrot, winter squash, parsnip, turnip, sweet potato, rutabaga totaling about 2-2 1/2 pounds. More vegetables will make it feel more like a stew rather than a soup. May be as many or as few as you like. They may be sliced or diced into whatever size and shape you like. One of my favorite ways is to slice carrots and parsnips on the diagonal and dice winter squash, rutabagas and turnips into small cubes. The different cuts give a great visual and textural feel. I tend not to use beets unless I have white or gold ones available as the red beet juice will dramatically change the color of the soup.
Stove top Method:
Cook onion and garlic in hot oil until tender be carful not to overly brown. Add vegetables and broth. Bring to a boil, reduce heat and simmer about 45 minutes to an hour.until vegetables are tender. Remove from heat, stir in pasta, cover and let stand about 10-15 minutes until pasta is tender. Serve, top bowls with grated cheese as desired.
Recipes from the Black Dirt 