An old family favorite, made over. I'm not sure why it has taken me so long to get to ETL-izing this recipe, but the wait has only made it taste better.
I'm not sure Olive Garden would recognize it now.
Ingredients:
1 extra large onion, chopped
1/2 pound mushrooms, chopped
1 bell pepper, chopped
5 large carrots, shredded
1 bulb of garlic, or less, to taste
3 stalks celery, chopped
2 large tomatoes, chopped
2 cups minced greens like kale, collards, spinach
1 pound dried beans, cooked, or equivalent in canned, no salt added if possible
We use pintos, navy, cannellini beans but any will work
2 oz whole wheat or other pasta, small shaped, cooked
14 oz +/- canned or cooked tomatoes
2 tablespoons condensed tomato paste
Seasonings - pepper, splash white or rice vinegar, garlic powder, dash cayenne or red pepper, etc.
Directions:
I start by boiling my beans in the morning, letting them sit an hour, then popping them into the crockpot on high for 3-4 hours without ANY seasonings.
( Mom's best friend, pictured below, cooks while she sleeps, shops, works, works out, and so on.)
Later, saute vegetables in 1 tsp olive oil or 1/4 cup water for about 10 minutes.
Then, add 1 cup water and continue to cook until onions are translucent, carrots start to get soft. Add water if needed; this will start to make its own thick broth.
After beans are cooked, add cooked vegetables with their broth to the beans in the soup pot or crockpot.
Add seasonings, tomatoes, paste, sauce and let simmer for 30 minutes. Before serving, add precooked pasta.
I'm not sure Olive Garden would recognize it now.
Ingredients:
1 extra large onion, chopped
1/2 pound mushrooms, chopped
1 bell pepper, chopped
5 large carrots, shredded
1 bulb of garlic, or less, to taste
3 stalks celery, chopped
2 large tomatoes, chopped
2 cups minced greens like kale, collards, spinach
1 pound dried beans, cooked, or equivalent in canned, no salt added if possible
We use pintos, navy, cannellini beans but any will work
2 oz whole wheat or other pasta, small shaped, cooked
14 oz +/- canned or cooked tomatoes
2 tablespoons condensed tomato paste
Seasonings - pepper, splash white or rice vinegar, garlic powder, dash cayenne or red pepper, etc.
Directions:
I start by boiling my beans in the morning, letting them sit an hour, then popping them into the crockpot on high for 3-4 hours without ANY seasonings.
( Mom's best friend, pictured below, cooks while she sleeps, shops, works, works out, and so on.)
Later, saute vegetables in 1 tsp olive oil or 1/4 cup water for about 10 minutes.
Then, add 1 cup water and continue to cook until onions are translucent, carrots start to get soft. Add water if needed; this will start to make its own thick broth.
After beans are cooked, add cooked vegetables with their broth to the beans in the soup pot or crockpot.
Add seasonings, tomatoes, paste, sauce and let simmer for 30 minutes. Before serving, add precooked pasta.
With the pasta added -
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