Wednesday, November 13, 2013


Bless my godmother's heart. She introduced me to this and I fell in love. I have since accused her of harboring a grudge towards my childhood dislike of vegetables. The woman had vegetables in almost every dish on her table. I secretly think she was a closet vegetarian.

1/4 cup extra virgin olive oil

1 chopped medium onion

1 chopped carrot

1 chopped stalk of celery

2 cups chopped and peeled potatoes

salt and pepper

6 cups of vegetable stock

1 cup of tomatoes (peeled, seeded and cored) or use canned ones with the juice.

2 cups of beans, squash, zucchini or kale

Parmesan cheese


Heat 3 tablespoons of olive oil in a stockpot. When hot, add the onions, carrot and celery, cook till the veggies have softened.

Add the potatoes sprinkle with salt and pepper and cook for a couple of minutes, then add the stock and tomato. Bring to a boil then lower to a gentle simmer. Cook, stirring occasionally, till veggies are soft and tomatoes break up.

Add the other veggies, stll cooking at a simmer. Cook till all the veggies are soft. Season to taste and add the rest of the olive oil.

Garnish with the cheese. Serve with a good hearty bread on the side.

a small type of pasta like the shells or tubetti can be added at the end as an add on.

Toss in a small white bean with the pasta and have Pasta e Fagioli.

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