A very hearty soup for a cold night. Great for vegans too, though I am not one. Here 'tis:
1 medium onion, chopped
3 or 4 cloves garlic, pressed
1 tsp. dry basil
½ tsp. dry oregano
½ tsp. dry rosemary
½ tsp. dry thyme leaves
2 or 3 stalks celery, diced
2 lg. carrots, diced
3 cups cabbage, shredded
1 turnip, peeled and diced (optional)
¼ cup barley
1 6 oz. can tomato paste
1 small or medium zucchini, sliced and halved
2 medium potatoes, diced
½ cup macaroni
1 16 oz. can red kidney beans & liquid
1 16 oz. can canellini beans & liquid
salt & pepper to taste
Saute onion in oil for five minutes. Add carrot and celery, and sauté. Add cabbage, garlic, herbs, salt, pepper, turnip, and barley. Saute briefly, and cover with water, bringing to boil. Cover and simmer on low for 20 minutes. Add zucchini, potatoes, tomato paste, and the liquid from both beans. Bring to boil, then reduce to simmer and cover for 5 minutes. Add macaroni, then cover and simmer a final 10 minutes. Turn off heat and add beans, leaving uncovered so potatoes don't get overcooked.
Note: Check the cook time on your macaroni. The zucchini and potatoes get 15 minutes of cook time, regardless of when the macaroni gets added. Mine just happens to require 10 minutes to get fully cooked, but others may require less time. You can also cook the beans from scratch, rather than from a can, but these still wait until the end to go in. Bon appetit!
Afterwards? A nice bowl of Nightcap, I say.
1 medium onion, chopped
3 or 4 cloves garlic, pressed
1 tsp. dry basil
½ tsp. dry oregano
½ tsp. dry rosemary
½ tsp. dry thyme leaves
2 or 3 stalks celery, diced
2 lg. carrots, diced
3 cups cabbage, shredded
1 turnip, peeled and diced (optional)
¼ cup barley
1 6 oz. can tomato paste
1 small or medium zucchini, sliced and halved
2 medium potatoes, diced
½ cup macaroni
1 16 oz. can red kidney beans & liquid
1 16 oz. can canellini beans & liquid
salt & pepper to taste
Saute onion in oil for five minutes. Add carrot and celery, and sauté. Add cabbage, garlic, herbs, salt, pepper, turnip, and barley. Saute briefly, and cover with water, bringing to boil. Cover and simmer on low for 20 minutes. Add zucchini, potatoes, tomato paste, and the liquid from both beans. Bring to boil, then reduce to simmer and cover for 5 minutes. Add macaroni, then cover and simmer a final 10 minutes. Turn off heat and add beans, leaving uncovered so potatoes don't get overcooked.
Note: Check the cook time on your macaroni. The zucchini and potatoes get 15 minutes of cook time, regardless of when the macaroni gets added. Mine just happens to require 10 minutes to get fully cooked, but others may require less time. You can also cook the beans from scratch, rather than from a can, but these still wait until the end to go in. Bon appetit!
Afterwards? A nice bowl of Nightcap, I say.
