This hearty soup is perfect for a cold day or anytime you want a lunch packed with energy. The cooking time doesn't include soaking the beans (if you use dry beans). Prepare them in advance.
Ingredients
2cupscooked white beans(cannellini)
1yellow bell pepper(cut in half-inch pieces)
1/2yellow or red onion(cut in half-inch pieces)
1carrot(cut in half-inch pieces)
2garlic cloves(finely chopped)
1zucchini(cut in half-inch pieces)
1eggplant(cut in half-inch pieces, fried)
1cuporzo pasta
2tbspdry basil
1tbspdry oregano
1diced fresh tomato(about 1/2-inch size)
1cupgrated Parmesan
24ozcooked tomatoes or a tomato coulis(680 g)
5cupswater
2tbspvegetable oil(for frying)
to your tastesalt
to your tastepepper
Instructions
Cut all your vegetables and set them aside.
Take a big pot, cast iron or stainless steel.
Fry the eggplants with the vegetable oil in the pot.
After the eggplants are fried, add the onion and garlic and fry them just a little bit.
Add the rest of the ingredients, except the orzo pasta.
Put your pot on a low-to-medium fire and cook for about 1 hour.
After an hour, fish out a bean or two, and taste to see if they are tender enough and if you need to add more salt and pepper.
If after one hour the beans are tender and the vegetables are getting tender too, add the orzo pasta.
Let it cook another 1 hour and your soup should be ready!
Notes
If you make this recipe ..... tag me @mel4skilletsandgames on Instagram and hashtag it #skilletsandpots.