Meatless Monday

My favorite meals contain vegetables simply prepared: tossed salads with homemade vinaigrette, veggie chili, roasted or BBQ’d veggies, and soups. Almost nothing satisfies stomach and soul on a chilly evening like a steaming bowl of veggie soup. I found this recipe for White Bean & Pasta Soup a couple of years ago, right around this time of year, and it immediately became a family favorite. The rosemary adds a gorgeous depth of flavor that seems right at home in the holiday season, and my kids love that they get to clip a sprig off the front yard bush. I’ve served it as a soup course on Thanksgiving, as a “day after” soup-and-salad remedy for too-heavy eating, and at a holiday potluck, all to rave reviews. The recipe says it feeds six but we like big bowls of this healthy-hearty goodness. Most often I double this recipe because leftovers are even better. Last week I tripled it, saved some for our meal, and brought the rest to friends. Enjoy!

White Bean and Pasta Soup
Serves 6

3 Tbsp olive oil
1/2 yellow onion, diced
2 large carrots, chopped
3 ribs celery, chopped
3 cloves garlic, pressed
4 c veggie broth
1 16oz can white beans, drained and rinsed
1 large tomato, seeded, finely chopped
1 small sprig fresh rosemary
2 tsp 21 Seasoning Salute
Salt/pepper to taste
1/2 c dry small pasta
1/3 c chopped green onions (white and pale green parts only; about 2)

Heat oil in heavy large pot over medium heat. Add onions, carrot, celery and garlic. Sauté until all vegetables are soft, about 6 minutes. Add broth, beans, and tomato and seasonings; bring to simmer. Reduce heat to medium low and simmer 25 minutes to blend flavors, stirring occasionally. Meanwhile, cook pasta according to package directions (minus 1-2 minutes). Drain and mix pasta into soup; season with salt and pepper.

Ladle soup into bowls. Sprinkle with chopped green onions and serve.

Options: you could swap out the pasta for cooked brown rice and/or toss in a few handfuls of fresh spinach just before it’s done cooking.