everything but the kitchen sink zuppa!
(1 RATING)
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!
No Image
prep time
1 Hr
cook time
1 Hr
method
---
yield
a bunch!
Ingredients
- 3 large cloves garlic chopped
- 1 yellow - onion , peeled & diced
- 4 med - carrots peeled & diced
- 2 med - parsnips peeled & diced
- 1- cup lentils, rinsed
- 1/2 cup pearled barley
- 1 1/2 cups crimini mushrooms,cleaned, chopped
- 1 32oz cans san marzano crushed tomatos
- 1 15oz cans garbanzo beans, drained
- 1 15oz cans cannellini beans, drained
- 8 oz ounces 1/2 pkg.frozen lima beans
- 8-10 ounces 1/2 pkg. or a smidge more, frozen spinach.
- 1 1/2 quarts chicken stock
- 4/5 cup water
- 3/4 cup ditalini pasta
- 1 teaspoon each salt,pepper & thyme to taste
- 1 - small piece parmasan rind
- 1 teaspoon crushed red pepper flakes (optional)
How To Make everything but the kitchen sink zuppa!
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Step 1In 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.
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Step 2Add in the lima beans, spinach, garbanzo beans, cannellini beans, lentils& barley,mushrooms.
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Step 3Stir 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!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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