Description
A hearty vegetable and bean soup that’s perfect for any occasion.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 onion, diced
- 6 garlic cloves, roughly chopped
- 1 teaspoon fennel seeds
- ½ teaspoon red pepper flakes (Aleppo is nice here)
- 2 teaspoons Italian seasoning
- 1 fennel bulb, cored and chopped (1 ½ cups, or sub chopped celery)
- 2 cups carrots, chopped, peeled, ¼ inch thick disks, cut into halves or quarters
- 1 red bell pepper, chopped
- 2 tablespoons tomato paste
- 4 cups veggie broth or chicken broth
- 14-ounce can diced tomatoes (do not drain)
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 x 14-ounce cans cannellini beans, drained
- 1 cup dry small pasta (like ditalini pasta, mini shells or gluten-free pasta)
- 2 cups lacinato kale (big stems removed), chopped into 1-inch pieces
- ½ cup flat leaf parsley, chopped (save half for garnish or sub fresh basil)
- 1–2 teaspoons soy sauce (or GF liquid aminos), add to taste, for extra depth
Instructions
- Heat olive oil in a Dutch oven. Saute onion and garlic over medium heat until tender and fragrant, 3-4 minutes.
- Add the spices and remaining veggies, and sauté for five more minutes.
- Stir in the tomato paste.
- Add the veggie broth, tomatoes, salt, pepper, and bay leaves. Bring to a boil.
- Add the pasta and white beans, and simmer gently, uncovered, until the pasta is al dente.
- Simmer until wilted slightly. Stir in half the herbs.
- Add the optional soy sauce to taste, along with more black pepper or chili flakes if you like.
- Serve with a drizzle of olive oil or grated pecorino cheese, a few cracks of black pepper, fresh herbs, Aleppo chili flakes, crispy shallots, or Urfa fiber. Enjoy with crusty bread.
Notes
- Note: For a gluten-free version, choose gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl