Description

Baby, it's cold outside and a warm, comforting, satisfying soup is needed. It's also healthy with lots of veggies and very delicious. Serve with a crusty bread.

Ingredients

• 2 T. olive oil
• 2 T. butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• several inner stalks of celery, plus leaves, sliced
• 32 oz. chicken, beef or vegetable stock/broth
• 2 bay leaves
• Parmesan rind, optional, but so good
• 26 oz. strained or crushed tomatoes
• 12 oz. roasted red peppers
• 2 carrots, diced
• 1/2 small delicata squash, halved, seeded, and sliced, not peeled
• 1 golden beet, diced or cut into small wedges
• 2 c. purple and orange cauliflower florets, sliced if large
• handful fresh green beans, sliced into 1 inch pieces
• 1 medium zucchini, cut into half moons
• 1 - 2 sliced red jalapeño peppers (or dried chili flakes to taste, start with 1/2 t.)
• 15 oz. can kidney beans, drained and rinsed
• 1 c. cooked small cut pasta, like ditalini (or mini farfalle)
• 2-3 handfuls fresh greens, like baby spinach
• salt and freshly ground black pepper, to taste
• garnish, freshly grated Parmesan cheese, extra virgin olive oil

Steps

1. Cook pasta according to package directions; drain; set aside.
2. Meanwhile, add oil and butter to a large soup pot; sauté onion for about 5 minutes or until softened. Add garlic; cook for several minutes, stirring often. Add celery; cook for 5 minutes. Add stock/broth, bay leaves and cheese rind to the pot.
3. While onions and celery are cooking, puree tomatoes and red peppers in a food processor or blender until smooth.