A few months ago my friend Liz had me taste a soup she made at home and brought to work. It was amazing! I asked her for the recipe and she jotted down the cutest notes (with prompts such as, "Add greens cause we all need to eat them!"). I found the recipe today and made it - and it knocked my socks off. Thanks, Liz! Another winning recipe from that culinary genius brain you have.
1 tablespoon unsalted butter
1/2 tablespoon extra virgin olive oil
1 yellow onion, diced
1 large carrot, diced
2 celery stalks, diced
2 cloves garlic, smashed
2 links Sweet Italian Beyond Meat Vegan Sausage, already grilled and sliced thin
Spice Blend:
1/4 teaspoon chili flakes
1/2 teaspoon ground corriander
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups veg stock
1 can small white beans, drained and rinsed
3 tablespoons pastina or ditalini (or other small soup pasta)
1 cup finely chopped spinach or other mild greens
juice of 1/2 a lemon
2 scallions, sliced thin
- Melt butter over medium heat in a Dutch oven with the extra virgin olive oil.
- Add onion and a pinch of salt and pepper and sweat over medium-low heat until translucent, about 5-7 minutes.
- Add carrot and celery and sauté for 5 minutes. Add garlic and sauté for another 5 minutes.
- Add all the spices, stir and bloom for 30 seconds.
- Add the veg stock, beans, and pasta. Bring to simmer and cook until pasta is done, about 5 minutes. Add spinach and simmer for another minute.
- Off heat add lemon and scallions.
ENJOY!
