A good soup/stew for using the last of the harvest and cleaning out the veggie drawer. Great for a chilly night or a sick household. Use whatever veggies you have on hand to substitute. If it’s too chunky add extra stock or water.
- 4 cups veggie or chicken stock
- 1 large can tomatoes or 3 cups fresh tomatoes chopped
- 1 large onion, chopped
- 6-8 cloves of garlic, minced
- 2 carrots, chopped
- 3 stalks celery chopped
- 2 cups kale or Swiss chard, chopped
- 2 small to medium zucchini, diced
- 1 can cannellini or white northern beans
- ½ small head green cabbage, chopped
- 1 tbs oregano
- 1 tbs. marjoram
- ½ tbs red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup uncooked orzo pasta, you could also use penne, macaroni or bowtie.
- Olive oil
Sauté onions, garlic, and celery in olive oil over medium heat for 4-6 minutes. Add broth and zucchini, carrots, cabbage, seasonings and tomatoes. Cook over medium heat until veggies are soft, then add kale and orzo. Cook until pasta is done, don’t overcook, and then add rinsed beans. Heat through and serve. I like mine topped with shaved parmesan. You can also add sliced sausage, shrimp, chicken or little meatballs of lamb or beef for the meat lovers in your family. Cook these first and add with the beans to heat through.