This recipe was shared during a Chef Series on beans and pulses with Chef Peter Berley, and comes from his book “The Modern Vegetarian Kitchen.”
Ingredients
1 tablespoon extra-virgin olive oil
2 medium leeks, white and tender green parts chopped
1 stalk celery with leaves, sliced
1 cup savoy cabbage, sliced
2 medium carrots, sliced
2 cups winter squash, peeled and cubed
4 to 5 fresh sage leaves, choppeed
6 cups Vegetable Stock or water
1 cup dried beans (great northern, pinto or beans or a combination) cooked
1 teaspoon sea salt plus additional to taste
3/4 cup dried small shaped pasta or broken spaghetti
Freshly milled black pepper to taste
Freshly grated hard aged cheese such as Parmesan, Grana Padano, Pecorino, Gruyere, Cheddar
Instructions
- In a heavy 3- to 4-quart soup kettle over medium heat, warm the oil. Add the leeks, celery, cabbage, carrot, and squash and sauté for 5 to 7 minutes.
- Add the sage and the water or stock, raise the heat, and bring to a boil.
- Add the beans, reduce the heat to low, and simmer, covered, for 20 to 30 minutes, until the vegetables are tender
- While the soup cooks, in a separate pot over high heat, bring 1 quart of water to a boil. Add the salt. When the water returns to a boil, stir in the pasta and cook 6 to 8 minutes, until al dente. Drain the pasta and add it to the soup. Season with salt and pepper to taste and serve garnished with grated cheese.