Recipe Vortex

2 Tablespoon oil

1 medium yellow onion

3 garlic cloves

2 celery stalks

2-3 medium carrots (skin on or off)

1-2 yukon gold potatoes

1 28 oz can crushed tomatoes (I recommend fire roasted)

2 Tablespoon tomato paste

6 cups vegetable broth

1 15 oz can cannellini beans, drained and rinsed

1 cup dried pasta

2 cups chopped kale or spinach

Seasonings

1 teaspoon dried basil

1 teaspoon dried oregano

bay leaf

2 Tablespoons fresh basil *optional

pinch of red pepper flakes *optional

1/2 teaspoon black pepper

1/2 teaspoon salt (plus salt to taste)

Prepare vegetables: Peel skin off onions and garlic. Mince the garlic into small pieces and chop onions, carrots, and celery into diced pieces. Then peel potatoes and cube into 1-inch thick pieces.

Sauté onions and garlic: In large heavy pot or dutch oven, sauté onions and minced garlic in oil. Cook until soft (about 3 minutes).

Sauté the vegetables: Add diced carrots and celery with pinch of salt. Sauté for 2-3 minutes with onions. Add potatoes and stir for another minute.

Simmer with broth, tomatoes, and seasoning: In the same pot as vegetables, add broth, crushed tomatoes, tomato paste, white beans, dried herbs, pinch of red pepper flakes, salt & black pepper, and bay leaf. Stir and let simmer until potatoes are soft – about 15-20 minutes.

Cook pasta: Add pasta and cook for 10 minutes or until pasta is al dente. Stir in chopped kale and fresh basil. Taste, and adjust with seasoning (salt & black pepper) if needed until flavor is just right. Serve with crusty french bread and a sprinkle of fresh parmesan if desired!