Sometimes the simple things are best. Rainy evenings, hot showers and a generous heaping of fresh vegetables simmered in a tomato and bean soup. Since I have been doing the Paleo diet and Ginny is doing her own thing, our kitchen tastes don’t often coincide, except for soup. We can both agree on fresh veggies, some Italian turkey sausage and a broth of tomatoes and herbs. Technically, the beans are not Paleo, but I feel good making a slight exception for these little legumes.
Ginny started this one off with several chopped carrots, celery and onions. We had a package of zucchini and some onions leftover from our Labor Day cookout, which went to good use in this delicious soup. This is one of the great things about veggie soup….you can use up those veggies in the fridge that might have gone bad and breathe new life into them with a delicious broth. Your guests will think they are fresh off the farmers’ market cart and you reduce food waste. This is a big deal for me because we have been focusing on reducing food waste at work.
This soup will be fresh for days in the fridge so make a big pot and you’ve got meals for half the week! This is SUCH a big deal for me because, honestly, who has time and desire to cook every night?!
You’ll notice in the picture above that Ginny sautéed the carrots, celery and onions at the same time. It works well this way. I tend to put in the onions and celery first, let them cook down for about 10 minutes or so and then add carrots and other veggies. This totally depends on what texture you prefer for your onions and celery. If you want them a little crunchy, saute everything together. For a softer texture, cook onions and celery longer. Either way, you will have a delicious and healthy pot of soup!
Note: Ginny put the pasta in her serving, but I did not to keep it closer to Paleo. Do whichever suits your fancy!
PREP TIME: 15 minutes COOK TIME: 30 minutes SERVINGS: 9
- 1.25 cups dry ditalini pasta
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 20 oz. package sweet Italian turkey sausages, raw
- 12 inches fresh rosemary leaves, chopped
- 2 tbsp. dried oregano
- 2-3 tsp. dried thyme
- 2 zucchini, diced
- 28 oz. can crushed tomatoes
- 15 oz. can fire roasted diced tomatoes
- 4 cups low sodium chicken broth
- 1 can kidney beans, drained
- 1 can great northern beans, drained
- 12-15 fresh basil leaves, chopped
- salt and pepper
- Cook pasta. Drain and set aside.
- In a large pan, saute onion, celery and carrot in olive oil for about 10 minutes. Remove sausage from casings and add to veggies, breaking them up as you stir and cook. When sausage is cooked, add oregano, rosemary and thyme so they can release their oils.
- Add chicken broth, both cans of tomatoes, basil, beans and zucchini. Add salt and pepper then taste soup to make sure you don’t need more spices.
- Let simmer for 10-15 minutes to marry the flavors. Serve with or without pasta to suit your needs. Store pasta separately so it doesn’t get soggy.