The other day, I complained that everything I cooked was either bean or pasta-based.
I then proceeded to cook a meal made of…guess what? Beans and pasta. But it was a big hit. Everyone, including my youngest, had at least three bowls.
Here’s the recipe for Anjali’s “Giving In” Soup–
Soak about 1.5 pounds of WHITE NAVY BEANS the night before. Don’t do cannellini beans, because they take too long to soften, and children will be crying and killing each other the next day when dinner is an hour late because those damn cannellini beans take forever to soften.
Fill an enormous pot with water. Leave 3-4 inches of space at the top. Dice up a crap-load of celery–five, six, seven stalks at least. Celery is my most important ingredient for a good veggie broth.
Then, add several tablespoons of minced or chopped GARLIC. You can’t go wrong with garlic. So add some more.
Chop up more scallions than you can possibly imagine. Why? see GARLIC.
Cut up a bunch of carrots in nice round circles, because kids like the carrots in nice round circles.
Cut up a package of either tempeh or extra firm tofu. Both are equally wonderful. I used tempeh this time around.
Dice only half a yellow onion, because by now you’re just too damn tired to do any more chopping.
(I didn’t have fresh parsley on hand. If I did, I would have chopped some parsley as well.)
Dump everything into the pot, season with Eden’s Sea Salt (possibly the best salt in the universe). Put to boil, and cover with a lid. When the beans are soft, add 3/4 of a box of whatever cutesy little pasta you find at the store. I found some cavatelli– adorable tiny pasta shells.
Cook for 10 more minutes until the pasta is al dente.
Serve in deep bowls, because everyone will scarf this down. Sprinkle with parmesan.
Then figure out tomorrow night’s dinner, because there won’t be any leftovers.