A stretch of colder than usual days has prompted comfort food dinners. My focus is on nutrient dense, flavorful concoctions that I just can't find in an actual recipe.
November Mixed Beans and Pasta Ear Soup.
Chop and dice:
- Rainbow chard (stripped from stems, sliced into thin strips)
- 4 cups low sodium vegetable broth
- can of "salad" (3 types) of beans, rinsed and drained
- 1/2 lb. dried pasta, shaped like ears - orechiette
Heat some canola in a 4 quart stockpot, adding the onions, followed by the shallot and garlic.
When they are soft, cook a bit more, then add the carrots.
After everything seems soft and liquids are setting into the pan, add the broth and beans.
Put the lid of, slightly ajar and keep the pot under a medium high heat, until it comes to a nice boil. Set to simmer, put on the time timer for about 45 minutes and set to low.
Give everything a big stir and bump the heat back up to boiling, and drop in the slivers of chard. Stir for about 2 minutes.
Add the pasta, stirring well. Lower the heat and keep the lid on for about 15 minutes, adding more water as needed.
When it's almost done stir in your spices and eat!
Obviously, this is open to interpretation. Use what is on hand and add make it hearty with beans, pasta and/or rice.