I was planning on having my next several posts be about sweets but since so many parts of the country are experiencing such cold weather I thought this would be more appropriate. I'm not big on soups and rarely make them. My husband and son both enjoy soup though so I thought I would try this one. It looked interesting and to be honest I had two big bags of spinach I needed to do something with already. You know how that is....you buy something with every intention to use it in something and a week later it still sits in the fridge. I found this recipe in Woman's World. Have any of you ever checked out that magazine? It's been around for years and is so inexpensive! I can't get over how expensive some cooking magazines have become. My husband really enjoys buying cooking magazines and I tell him that he is just crazy to spend so much on them. Some of these magazines are as much as $10.00! That used to be the price of a book! I have subscription to some magazines - Woman's Day, Family Circle, Simple & Delicious....all pretty reasonable. Anyhow, Woman's World is a weekly magazine that has a nice little selection of recipes in every issue. They are always at the check out at your local grocery store.
Hope everyone is keeping warm. The good news is that the groundhog did NOT see his shadow and I am hoping it means an early spring!!!!
8 oz. dried or canned cranberry beans or 1 can (15.5 oz) cannelloni beans - Iused the cannelloni beans
1 onion, finely chopped
1/4 cup olive oil
3/4 lb. chopped green leaf vegetables - I used spinach and cabbage, about 12 cups
2 zucchini, cubed - did not use this
1 potato, peeled
2 carrots, cubed
8 oz. short pasta, I used elbow
1 tsp. kosher salt
1/2 tsp. pepper
Olive oil and grated Parmesan cheese
(I also threw in 4 chicken bouillon cubes for extra flavor)
If using dried beans, soak overnight in cold water. Drain beans; cook in water, 5 minutes. Drain and rinse, then cook in water according to package directions until tender. (Do not use salt water until beans are tender or skins will toughen). If using canned beans, drain and rinse in cold water before adding to soup.
In large pot, cook onion in oil over medium heat until tender, about 5 minutes. Stir in green leaf vegetables, zucchini, potato and carrots; cook 5 minutes. Pour in cooked beans and water (about 10 cups) to cover. Simmer gently for 1 hour, stirring often, topping off with additional water as necessary to maintain enough liquid to cook the vegetables.
When vegetables are cooked, add pasta. Season with salt and pepper. Serve as soon as pasta is tender. Dress each serving with oil and Parmesan.