INGREDIENTS
Note: You can add, subtract or substitute beans and vegetables of your preference. Also, add more water (and adjust vegetable base accordingly), if you prefer soup with more broth or if you plan to eat it the next day (since it tends to thicken).
- 1 package of mixed soup beans (contains a variety)
- ½ cup canned chickpeas
- 1 package of Ditalini Pasta (Any small pasta shapes will work)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 2-3 tablespoons extra-virgin olive oil
- 2 celery stalks, chopped
- 2 carrots, chopped
- ¾ cup diced potatoes
- ¾ cup zucchini, chopped (green and/or yellow)
- ¾ cup diced tomatoes (canned is fine)
- ¾ cup Swiss chard (roughly chopped)
- ¼ cup chopped parsley
- vegetable soup base or bouillon, to taste
- water
- salt and pepper, to taste
DIRECTIONS
Soak the dried beans the night before (following the package directions).
On the day of cooking, sauté the chopped onion and garlic in the olive oil in a medium to large stock pot. Add the rinsed beans and chickpeas, celery, carrots, potatoes and zucchini. Pour in water until it is 6-7 inches above the level of beans and vegetables. Give pot a quick stir and boil on a low to medium heat for about 30 minutes. Reduce heat to a gentle boil and add tomatoes, Swiss chard, parsley and vegetable soup base/bouillon (to taste) and salt and pepper (to taste). Finally, add approximately one cup of pasta (give or take, if you prefer) and continue to boil until vegetables and pasta are tender. Before serving, top with grated parmesan cheese and croutons for extra flavor.