This weekend was cold and windy, the perfect time for soup. I made a huge pot - some for late nights at the office this week, some for lunch, and some to freeze for later.
This reminds me of the soups I used to make while living in Bordeaux. We would grab up whatever was at the market and throw it in the pot with some chicken stock. This has a great mix of veggies and beans - healthy and full of protein. The part that takes the longest is chopping the veggies and then you just have to let it simmer.
VEGGIE, PASTA, AND BEAN SOUP
1 Tbsp EVOO
1 Tbsp unsalted butter
2 large carrots, chopped
2 celery stalks, chopped
1/2 onion, chopped
2 garlic cloves, finely chopped
1/4 head of cabbage, chopped
1 zucchini, chopped
64 oz. chicken stock (I use no sodium)
32 oz. water
2 bay leaves
1 oz. chunk of pancetta
1 romano rind
1 can of kidney beans, drained and rinsed
1 can of garbanzo beans, drained and rinsed
1 can of cannellini beans, drained and rinsed
1 1/2 c. of ditalini pasta
Melt butter into the EVOO. Stir in carrots, celery, onions, and garlic. Cook until onion and celery are soft. Add cabbage and zucchini and cook for 5 minutes. Add stock, water, bay leaves, pancetta and rind. Bring to a boil and simmer for 20 minutes. Add beans and pasta and simmer until pasta is al dente. Remove bay leaves, pancetta, and rind. Enjoy!