Adapted from How to Cook Everything - The Basics by Bittman

3100 cal/recipe

Ingredients

• 1/3 c butter
• 1 large onion, chopped
• 1 large carrot, peeled and chopped
• 1 large celery stalk, chopped
• ½ tbsp salt
• ¾ tsp ground black pepper
• ¼ tsp red pepper flakes
• 1 tsp fenugreek
• 2 large gold potatoes, diced
• 1 large turnip, diced
• 1 14-oz can diced tomatoes, undrained
• 9 c vegetable broth
• 1 large zucchini, diced
• 1 bunch kale; deveined, chopped, and rinsed
• 1 1/2 c (8 oz) dry ditalini or small shell pasta
• 1 14-oz can cannellini beans, drained
• 3/4 c Parmesan cheese

Directions

• Heat butter in large pot over medium heat.
• Saute onion, carrot, and celery.
• When somewhat translucent, add spices. \
• Let bloom for 1 min, and then add potatoes and turnips and cover pot.
• Simmer 8 min, stirring halfway through to release anything stuck to bottom.
• Add broth and tomatoes, stir well, bring to boil, and then reduce to a simmer.
• Simmer 5 min and then add zucchini, kale, and pasta.
• Boil gently until pasta is cooked, about 5 min, and then remove from heat.
• Stir in beans.
• Serve and top with Parmesan cheese.