Everything But The Kitchen Sink Zuppa! Recipe

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Everything but the kitchen sink zuppa!

sandy sommerfeld


I love, love, love to cook! This is a passion of mine, My family loves Nana's cooking/ baking!Hope this becomes a favorite in your kitchen,you can change the veggies,if you're not smitten to the ones I use:)I listen to Dean Martin when I cook & Im inspired! Enjoy!

pinch tips: How to Skin Carrots, Potatoes and Apples



a bunch!


1 Hr


1 Hr


3 large clove
garlic chopped
1 yellow
onion , peeled & diced
4 med
carrots peeled & diced
2 med
parsnips peeled & diced
1- c
lentils, rinsed
1/2 c
pearled barley
1 1/2 c
crimini mushrooms,cleaned, chopped
1 32oz can(s)
san marzano crushed tomatos
1 15oz can(s)
garbanzo beans, drained
1 15oz can(s)
cannellini beans, drained
8 oz oz
1/2 pkg.frozen lima beans
8-10 oz
1/2 pkg. or a smidge more, frozen spinach.
1 1/2 qt
chicken stock
4/5 c
3/4 c
ditalini pasta
1 tsp
each salt,pepper & thyme to taste
small piece parmasan rind
1 tsp
crushed red pepper flakes (optional)

Directions Step-By-Step

In large stock pot, over medium heat,saute the onion, garlic, red pepper flakes carrot,parsnips just about 3- 4 minutes or so until the onions are soft.Add the Crushed tomatoes, stock, water.
Add in the lima beans, spinach, garbanzo beans, cannellini beans, lentils& barley,mushrooms.
Stir well and season with salt,pepper, thyme and a small piece of parmasan cheese rind, let simmer abt. an hour, stirring occasionally,adding pasta the last 15 minutes of cooking. Add additional water if it becomes to thick. Serve with crusty bread,Enjoy!!!

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tag: Healthy