Hearty Greens, Beans and Pasta Soup

Ingredients:

  • 3 cloves garlic, chopped
  • 1 medium yellow onion, chopped
  • 1 bay leaf
  • 1 can white beans, drained & rinsed
  • 4 plum tomatoes, cored & chopped
  • 2 carrots, chopped
  • 1 bunch swiss chard (about 3/4 lbs), stemmed & roughly chopped
  • 1 bunch of escarole (about 1/2 lb), stemmed & roughly chopped
  • 1/2 lb whole wheat pasta
  • 1/4 lb baby spinach
  • 4-5 Tbls tomato paste
  • 1/4 cup nutritional yeast
  • 1 1/4 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/4 tsp nutmeg
  • 1/2 tsp garlic powder
  • Salt & Pepper to taste

Directions:

1. Saute garlic, onion, bay leaf, salt and pepper using small amount of water. Cook stirring often, adding small amounts of water as needed, to keep onions from burning. Cook until tender or golden brown. (about 15 minutes)

2. Add tomatoes and cook until liquid is released and absorbed (about 5 minutes).

3. Add carrots and 8 cups of water and bring to a boil.

4. Once liquid comes to a boil add swiss chard, escarole, pasta, tomato paste, nutritional yeast, pepper flakes, nutmeg, oregano and garlic powder. Cook approximately 12 minutes, until greens and pasta are tender.

5. Stir in spinach and beans. Season with more salt & pepper to taste.  Cook 5 minutes.

6. Remove and discard bay leaf.