veggie, pasta, and bean soup

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.

serves 10

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!


  1. Great post. come and check out mine.


  2. That looks super delicious:) Have a great morning, sunshine. Muah

  3. looks good! I think I have to make this :)


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