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Author Notes: Adapted from an article found on this very website, I made this soup at least 6 different ways before finally writing it down. It's basically a full meal in a bowl, and has become one of the staples in my cooking arsenal. —Deirdre
Serves at least 8 hungry people
- 2 white or yellow onions, diced
- 5-6 medium carrots, peeled and diced
- 4 celery stalks, diced
- 4 garlic cloves, minced
- 3 red bell peppers, diced
- 5-6 yukon gold potatoes, peeled and diced
- 3 leek stalks, thoroughly cleaned and chopped
- 2 cans crushed or diced tomatoes (depending on how thick you want the soup)
- 2 cans cannellini beans, drained
- 1 box dried pasta of your choice (I like rigatoni)
- 2 32oz. boxes/ cans chicken stock (or substitute vegetable stock for a vegetarian option)
- 2 handfuls spinach leaves, washed and dried
- freshly grated parmesan cheese
- Begin by chopping the onions, carrots, celery, and garlic, and place into a heavy bottomed soup pot. Add enough olive oil to coat, and cook on medium heat until soft and fragrant, about 10 minutes or so.
- Once you're done admiring how good this smells already, add the rest of the vegetables (the peppers, leeks, and potatoes), plus more oil if needed, and cook for another minute or so.
- Next, add the cans of tomatoes, the chicken stock, and the beans. Bring to a boil.
- Once the soup is boiling, reduce to a simmer and cook for 30 minutes, or until the potatoes are completely tender. While it's cooking, remind everyone that what they are about to eat is magical and life-changing at least 2 times.
- Toss in the pasta and cook for the time given on the box. Add spinach in the last 5 minutes and allow it to wilt down.
- To serve, cover with a generous dusting of freshly grated parmesan cheese, some crusty bread, and pour yourself a large glass of wine because you have just created a masterpiece.