Veggie Bean One-Pot Soup (Printable Version)
# What You'll Need:
01 -
3 tablespoons olive oil
02 -
1 medium yellow onion, chopped into tiny cubes
03 -
2 medium carrots, diced small
04 -
2 sticks celery, finely cubed
05 -
1 small fennel bulb, trimmed and finely diced
06 -
5 cloves garlic, finely chopped
07 -
1 tablespoon fresh rosemary, chopped fine
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon smoked paprika
10 -
1/2 teaspoon red pepper flakes
11 -
1/4 cup tomato paste
12 -
2 medium Yukon gold potatoes, cut into chunks
13 -
1/2 small green cabbage, rough cut
14 -
3 cups cooked beans, washed and drained
15 -
1 28-oz can fire-roasted tomatoes
16 -
8 cups vegetable stock
17 -
1 medium zucchini, cut into chunks
18 -
1 cup green beans, cut up
19 -
1 1/2 cups dry small pasta
20 -
1 tablespoon light miso
21 -
1 cup parsley leaves, roughly cut
# Preparation Steps:
01 -
Warm the oil and gently cook onions till translucent. Throw in carrots, celery, fennel and let them soften up. Mix in garlic and all the spices.
02 -
Stir in tomato paste, then add potatoes, cabbage, beans, tomatoes and stock. Let it come to a boil and simmer for 12 minutes.
03 -
Toss in zucchini, green beans and pasta. Continue cooking until pasta gets soft, around 12 minutes.
04 -
Mix some miso with hot soup liquid until smooth, then pour back in. Add parsley and tweak salt and pepper to taste.
# Additional Tips:
01 -
Feel free to swap in whatever veggies are in season
02 -
The pasta will soak up broth if left standing
03 -
Always put miso in last to keep its good stuff intact