My dear friend Regina bought me Todd English’s Cooking in Everyday English cookbook for my 40th birthday.  This recipe is adapted from his Fava Bean Minestrone.  I served this in sourdough bread bowls and it was fabulous!  Kids & adults enjoyed it & I love that it’s veggie-packed!  Great winter meal 🙂

1 c of diced carrots
1 c of chopped onion
1 c of chopped celery
1/4 c of olive oil
4 oz of pancetta (to make this vegetarian, omit this ingredient)
8 c of chicken stock
3 tbl of Italian Parsley
1 tsp of fresh Rosemary
2 tbl of chicken Better than Bouillon
2 c frozen lima beans
2 c of peas
1 c of baby spinach
2 – 16oz cans of drained and rinsed chickpeas
Salt – 1 tsp
1 tsp ground black pepper

Sauté the first three ingredients in a Dutch oven in olive oil over medium heat for 8 minutes.  Add pancetta; sauté for 7 minutes or until crisp.  Add chicken stock and next three ingredients.  Bring to a boil; reduce heat and simmer covered.  I let this simmer for 4 hours.    A half hour before serving, add lima beans, peas, spinach, chickpeas, salt and pepper.  Taste and adjust spices.

The spoon was made by a very talented friend Carrie.  Click the link below for her website.

http://www.etsy.com/people/pumpernickelandwry

— Knead to Cook

This is the perfect soup for a cold winter day when you crave warmth.  The aroma is intoxicating & the unique flavor will satisfy the carnivores in your family.  Although this soup is not vegan, it is vegetarian.  It can be adapted by opting not to simmer the soup with the Parmesan rind or adding the cheese.

Ingredients:

3 tsp olive oil
1 yellow onion, finely diced
4 garlic cloves, finely minced
1 15 oz. can of diced tomatoes
5 c of chicken stock
4 carrots, sliced on a diagonal
1 Parmesan rind + 2 tbl of grated cheese
2 handfuls of baby spinach leaves
1 zucchini, sliced thinly
1/2 c of frozen green peas, or fresh if you have them
1 15 oz. can of chickpeas, drained and washed
Salt & Pepper to taste
1 bag of small pasta (shells, twists, orzo etc.)

Directions:
In your Dutch oven, heat the olive oil over a medium flame.  Add the onion and cook until translucent, about 6 minutes.  Add the garlic, cook for one minute.  Then add the diced tomatoes and cook for 10 minutes.  Add the broth, carrots & Parmesan rind and grated cheese.  Cook this for about 30 minutes.  Remove the rind carefully after that.  I simmer this on the stove all afternoon, covered.  20 minutes prior to serving, I add the zucchini, peas, washed chickpeas and spinach.  Season with salt and pepper to taste.

In a separate pot, follow the manufacturer’s instructions for cooking the pasta.  Drain and add to the bowl.  Pour the minestrone over top & enjoy!

— Knead to Cook