As the weather starts to turn colder, my family starts looking for more hot soups and stews to fight off the chill.
This traditional soup recipe is both vegetarian and vegan.
- 2 tablespoons olive oil, plus more for serving
- 1 large onion, chopped
- Salt and pepper to taste
- 1 large cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 4 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 russet potato, peeled and cut into bite size pieces
- 6 sprigs fresh thyme (optional)
- 1 teaspoon dried savory
- 1 cup ditalini pasta
- 1 (15.5 oz can) white beans, rinsed well
- 2 cups baby spinach or 1 package frozen spinach thawed
- Measuring cups
- Measuring spoons
- Cutting board
- Dutch oven/Large stock pot
- Large sauce pot for cooking pasta
1. The night before put frozen spinach in the fridge to thaw, if using.
2. Heat the oil in Dutch oven over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, 8-10 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
3. Add the carrots, celery, potato, thyme (if using) and 8 cups water and bring to a boil. Reduce heat and simmer for 20 minutes or until the vegetables are tender.
4. Meanwhile, cook the pasta according to package directions.
5. Discard the fresh thyme. Stir the spinach, beans, and savory into the soup and cook until the spinach and beans are heated through, about 3 minutes. Then add pasta and heat for about 3 minutes. Serve with additional olive oil to taste.
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