Wednesday, February 3, 2010


Really good on a cold Winter's day! :)

Instead of making my own vegetable stock, I used Better Than Bouillon Organic Vegetable Base paste (1 1/2 tbsp. mixed into 4 cups of hot water) and then just add 4 extra cups of water to the pot. You made need to add extra water as I find that bouillon to be salty.

I also used:

1 large red onion, diced

3 garlic cloves, crushed

a few carrots, sliced into coins

a few stalks of celery, diced (leaves included)

shredded savoy cabbage (as much as you like)

1 zucchini, diced

10 oz. package of chopped spinach, drained

green beans (I used frozen haricot vert - cut into small pieces while still frozen)

16 oz. can of crushed tomatoes

1 can of red kidney beans, drained and rinsed

1 can of white cannellini beans, drained and rinsed

3/4 cup whole wheat pasta, uncooked

Saute' onion & garlic in extra virgin olive oil until onions are translucent and then add rest of vegetables, besides spinach. Cook until tender. Then add crushed tomatoes, bouillon mixed w/ water & the extra 4 cups of water. Let cook for about 25 minutes; taste and test for seasonings. You may want to add sea salt/pepper, etc.

Now add the uncooked pasta and spinach and cook for another 10 minutes or until pasta is tender. 



  1. Awww Lacey!! That is the sweetest thing anyone has ever said to me!!! <3 <3