Why call this Kafka Soup? Because it keeps METAMORPHoSIZING!!!!
Friday was the second time I made this vegetable, bean and pasta soup.It's a wonderfully simple and quick recipe-under 25 minutes from cutting the first vegetable to the bowl on your table.
The first time I made it, it was yummy-but a little too monochromatic for my taste. So this time, at the last minute, I added a chiffonade (I have been waiting my entire life to use that word in a sentence) of baby spinach.
Tonight, on its third serving, I added chunks of Shabbat's leftover roasted chicken breast and the remaining roasted veggies.And in keeping with today's lazy day, no chiffonade (notice I snuck that word in again?)-I just threw in 2 hands-full of baby spinach. And for tomorrow's lunch, I'm breaking out the Sriacha.
KAFKA SOUP
1 tbs olive oil
1 medium-large onion, diced
2-3 medium carrots, diced
2 celery ribs, diced
6 cups of good quality vegetable stock or broth, or chicken broth
1 can cannelini beans, rinsed well and drained
1/2 cup dried small pasta (orechetti work well)
Salt and pepper to taste
1. Heat olive oil in a large heavy pot until it shimmers. Add onions and cook until translucent and fragrant.
2. Add celery and carrots and cook 4-5 minutes.
3. Add the stock and bring to a boil on high flame. Reduce heat to a high simmer and cook for 10 minutes, until carrots and celery are almost tender.
4. Add the beans and pasta, stir and cook an additional 8-10 minutes until the pasta is tender. Season to taste.
I added the spinach in the last few minutes of cooking. I added the chicken and leftover veggies at the beginning of cooking.
Enjoy!
