Whoo-hoo! Make this delicious "stoup" before it gets too warm or bookmark for Fall must-make recipes. This is really one of those "uh-oh what I am going to whip up for dinner" or "pantry dinners" as I like to call it. You can't go wrong here; add whatever makes you happy. But here's what happened at our house...
- Large onion, diced
- 4 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalk, diced
- 2 russett potatoes, diced
- 1 can white beans
- 1 tomato, diced (optional)
- 4 tbsp. tomato paste
- 2 tbsp. "Melange" Spice Blend
- 8 oz. of frozen veggie "meatballs"
- 1/2 lb. ditalina or elbow macaroni
- Cooking Oil
- Parmesan Cheese
In a heavy bottom pot, heat oil. Saute onion and garlic until fragrant. Add in diced carrots, celery and potatoes for a few minutes, stirring in tomato paste. Add in beans, fresh tomato, salt, pepper, and Melange with about 4 cups of water. Bring to a gentle simmer for 20 minutes. Taste for seasoning, bring to medium high heat and add pasta and meatballs. Cook on medium for about 5-7 minutes until pasta is tender and meatballs are heated through.
Serve with a little parmesan cheese and fresh bread.
P.S. Tonight's variation included chard and red beans! Delicious! 😋