This is a super cozy and wholly forgiving recipe that your friends and family will love. Great to keep in the fridge at the ready for a quick reheat.
Total cook time, about 45 minutes.
Makes about 10 servings.
INGREDIENTS
5 cans of white beans (15.5 oz each - include the liquid from the can as well. Can be cannelini, great northern, navy or any combination thereof).
Water. Equal to three of the emptied bean cans.
Two zucchini, quartered lengthwise and then sliced into 1/2 inch thick wedges.
3 carrots, peeled and sliced into 1/4 inch thick circles.
2 celery stalks, sliced into 1/4 thick pieces.
1 cup of spinach.
1 cup sliced shallots or red onion.
4 whole cloves of peeled and partially crushed garlic.
2 sprigs of fresh oregano, de-stemmed.
1 sprig of fresh thyme, de-stemmed.
2 bay leaves.
Salt and pepper to taste.
One box of orrechiette pasta.
DIRECTIONS
First, in a separate pot, start heating your lightly salted water (about a teaspoon of salt) for the pasta.
Then chop and prep all the ingredients...
In a large stock pot, heat the olive oil and then add the shallots and garlic. Add a sprinkle of salt and pepper immediatelly to season the onion and garlic directly. Once the shallots begin to carmelize, or as browning begins, add all ingredients EXCEPT FOR the beans and water.
Add another sprinkle of salt and pepper.
Saute for about 5 minutes, stirring frequently.
Add the beans and then the water.
(Now would be a good time to add the pasta to the boiling water in the other pot - keep an eye on it so you don't overcook - when done, drain it into a strainer).
Let the soup come back to a boil and let boil for about three minutes, while stirring frequently.
Reduce to a simmer. Be sure to stir every three-four minutes.
Also be sure to taste the soup adding salt gradually as you go until it tastes just right.
Watery broth should begin to thicken a bit, to the point where it is no longer clear.
Soup is done once it reaches the thickness and consistency you think looks good and hearty.
Add the drained pasta to the soup and stir thoroughly.
Add to bowl and drizzle a bit of California Olive Ranch EVOO.
Garnish with a sprig of fresh oregano or thyme.
IMPORTANT RE-HEATING TIP: The pasta will absorb a lot of the liquid over time, when reheating you may have to add some water back, along with a pinch of salt (to taste).
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