This rich + robust stew is perfect for a cool autumn day
Ingredients
1 large onion, chopped
3 carrots, grated or chopped
2 ribs of celery, chopped
6 cloves of garlic, minced
3 3/4 cups cooked large lima beans (or 21/2 cans)
1 x 15 oz jar of chopped or crushed tomatoes
1 cup whole wheat orzo (or any pasta of your choice)
4 cups vegetable broth (one container)
3 cups water
1/2 cup fresh parsley, chopped
2 bay leaves
1 tsp dried oregano
1 tsp sea salt
Freshly ground black pepper
1/4 tsp red pepper flakes (optional if you prefer a bit of spice)
3 cups Tuscan kale, sliced into fine ribbons
1 Tbs lemon juice (about half a lemon)
Olive oil
Instructions
Saute the onions, carrot, celery and 1/2 tsp salt in a dash of oil for 8-10 min
Add the garlic and stir for 30 seconds
Add the tomatoes and cook unitl it bubbles for about 10 min
Add the broth, water, bay leaves, oregano, black pepper and red pepper flakes and simmer for 10-15 min
Pour 1 1/2 cups of the soup and 3/4 cup of the beans into a blender and when blended (be very careful not to burn yourself when taking off the lid) pour the blended mixture back into the pot
Add remaining beans and orzo to the soup and cook for 10 min
Just before serving add the kale and parsley and heat until the kale is wilted but not overcooked
Stir in the lemon juice and remaining salt and garnish with vegan parmesan (optional)
Notes
Resources + Tips
For small portions like the directions above, or salad dressings and other sauces, my favorite blender is the Nutribullet Pro 900
I use the Camellia brand of large white beans and cook up a pound in the Instant Pot
Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.
Pasta e Figoli - Italian Pasta + White Beans
This rich + robust stew is perfect for a cool autumn day
Ingredients
1 large onion, chopped
3 carrots, grated or chopped
2 ribs of celery, chopped
6 cloves of garlic, minced
3 3/4 cups cooked large lima beans (or 21/2 cans)
1 x 15 oz jar of chopped or crushed tomatoes
1 cup whole wheat orzo (or any pasta of your choice)
4 cups vegetable broth (one container)
3 cups water
1/2 cup fresh parsley, chopped
2 bay leaves
1 tsp dried oregano
1 tsp sea salt
Freshly ground black pepper
1/4 tsp red pepper flakes (optional if you prefer a bit of spice)
3 cups Tuscan kale, sliced into fine ribbons
1 Tbs lemon juice (about half a lemon)
Olive oil
Instructions
Saute the onions, carrot, celery and 1/2 tsp salt in a dash of oil for 8-10 min
Add the garlic and stir for 30 seconds
Add the tomatoes and cook unitl it bubbles for about 10 min
Add the broth, water, bay leaves, oregano, black pepper and red pepper flakes and simmer for 10-15 min
Pour 1 1/2 cups of the soup and 3/4 cup of the beans into a blender and when blended (be very careful not to burn yourself when taking off the lid) pour the blended mixture back into the pot
Add remaining beans and orzo to the soup and cook for 10 min
Just before serving add the kale and parsley and heat until the kale is wilted but not overcooked
Stir in the lemon juice and remaining salt and garnish with vegan parmesan (optional)
Notes
Serves 6
Tastes even better the next day!
Resources + Tips
For small portions like the directions above, or salad dressings and other sauces, my favorite blender is the Nutribullet Pro 900
I use the Camellia brand of large white beans and cook up a pound in the Instant Pot
Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.