This is a delicious winter soup that cooks in an hour, yielding a thick texture and delicious melding of veggies. The cheese offers just enough additional flavor richness. A good way to get many vitamins and fiber into your family’s diet, you will find all the fresh ingredients in your supermarket through February.
Recipe by Lynn Fredericks
Serves 6-8 adults
2 cups chopped Cabbage
1 cup chopped Cauliflower
1 cup diced Butternut squash or Pumpkin
½ cup diced Onion
½ cup diced Carrot
½ cup diced Celery
½ cup mixed dry Beans (French lentils, split peas, yellow lentils, small navy beans, barley, or use 1 cup Trader Joe Harvest Grains blend. Note: if using dried beans that requires longer cooking time, soak these in cold water overnight and drain before using)
1/3 pounds small Macaroni
¼ cup grated Pecorino or Parmesan Cheese
¼ cup extra virgin Olive Oil
2 quarts water
1. Combine all the ingredients in a pot.
2. Set over high heat to a boil. Reduce heat and simmer for 60 minutes. The finished soup should be very thick.
3. Season with sea salt and serve hot with additional cheese.