Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cups finely chopped "pantry" vegetables (carrots, fennel, leeks, potatoes, cauliflower, cabbage, winter squash, etc.)
- 2 large garlic cloves, minced
- one 15-ounce can diced or crushed tomatoes
- 8 cups vegetable or chicken stock
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- one 15-ounce can cannellini beans, drained and rinsed
- 1 cup green vegetables (zucchini, green beans, peas, leafy greens, broccoli, etc.), finely chopped
- 1/2 cup gluten-free elbows, orzo, or orecchiette (optional)
- 1/2 cup herbs (basil, chives, parsley, tarragon, or a combination), roughly chopped or torn
- Shaved Parmesan or Pecorino, for serving (optional)
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