Real Recipes From Real Home Cooks ®

everything but the kitchen sink zuppa!

(1 rating)
Recipe by
sandy sommerfeld
oly, WA

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!

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 1 Hr

Ingredients For everything but the kitchen sink zuppa!

  • 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
    san marzano crushed tomatos
  • 1 15oz can
    garbanzo beans, drained
  • 1 15oz can
    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
    water
  • 3/4 c
    ditalini pasta
  • 1 tsp
    each salt,pepper & thyme to taste
  • 1
    small piece parmasan rind
  • 1 tsp
    crushed red pepper flakes (optional)

How To Make everything but the kitchen sink zuppa!

  • 1
    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.
  • 2
    Add in the lima beans, spinach, garbanzo beans, cannellini beans, lentils& barley,mushrooms.
  • 3
    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!!!

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