everything but the kitchen sink zuppa!
(1 rating)
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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!
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3 large clovegarlic chopped
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1 yellowonion , peeled & diced
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4 medcarrots peeled & diced
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2 medparsnips peeled & diced
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1- clentils, rinsed
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1/2 cpearled barley
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1 1/2 ccrimini mushrooms,cleaned, chopped
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1 32oz cansan marzano crushed tomatos
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1 15oz cangarbanzo beans, drained
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1 15oz cancannellini beans, drained
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8 oz oz1/2 pkg.frozen lima beans
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8-10 oz1/2 pkg. or a smidge more, frozen spinach.
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1 1/2 qtchicken stock
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4/5 cwater
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3/4 cditalini pasta
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1 tspeach salt,pepper & thyme to taste
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1small piece parmasan rind
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1 tspcrushed red pepper flakes (optional)
How To Make everything but the kitchen sink zuppa!
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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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2Add in the lima beans, spinach, garbanzo beans, cannellini beans, lentils& barley,mushrooms.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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