So I work hard to use all of my beautiful organic produce in our dinners, but sometimes the week just disappears! (where does it go?)
When that happens I make soup. It's easy to make and works for a fast dinner or pack it in a thermos and it makes a great lunch for work or school.
This is one of my all time favorites. I adore Pasta e Fagioli, but I'm not eating grains these days, so the cauliflower is a perfect low carb substitute. You won't even miss the pasta!
Makes 10-12 servings (apx 2 cups ea)
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 large carrots, peeled and diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 cup eggplant, diced
- 1/2 head cauliflower, diced
- 1 28 ounce can whole tomatoes or 10 fresh tomatoes, blanched and skinned
- fresh parsley, chopped (I just pull a few stalks off my plant or apx 2 tablespoons)
- 3 tablespoons whole Italian herb seasoning, or more to taste (basil, oregano, thyme, marjoram, rosemary)
- 2 tablespoons whole Herbs de Provence, to taste, opt
- Salt and fresh ground pepper
- 1 quart (32 ounces) homemade chicken stock, or more as needed
- 3-4 cups water, as needed
- 4 cups cooked chicken, chopped
- 1 pound fresh white cannelli kidney beans, cooked, equals 7 cups or 4 cans of kidney beans, drained. Or you can use red beans like I did if you're out of the white.
- Parmesan cheese, sprinkle at serving
- Heat 3 tablespoons oil in heavy large pot over medium heat. Add onions, carrots, celery and garlic and sauté until lightly browned, about 2 minutes.
- Stir in tomatoes, eggplant, cauliflower and cook 5 minutes. Add parsley, seasonings and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 10 minutes. Add stock and 2 cups of the water and simmer about 15 minutes or until vegetables are tender.
- Add beans and chicken. Add more stock or water to desired consistency. Simmer until heated through, about 10 minutes. Season with salt and pepper. Serve, passing Parmesan separately.