Hearty Fall Vegetable Bean Soup with Greens

I broke into my stash of local corn I turned into frozen niblets this summer, mostly everything else is still available in abundance. SO MUCH YUM in a bowl. I used baby limas, I love their creamy mellow, nutty, flavor. You can use any kind of pasta you like or omit it completely- SO. GOOD. WITH.

Hearty Fall Bean Soup with Greens

Wheat-free * Gluten-free

1 medium onion, medium dice

1c tomato puree (I use the bottled glass tomato puree, not a fan of tomatoes in cans)

1 carrot, cut in moons

1 clove garlic, minced

2c baby Lima or cannelini beans, cooked and drained

1-1/2c potatoes, medium dice (about medium, or 4-5 small)

1c corn niblets

2c greens (kale, spinach, Swiss chard) torn into bite size pieces

2t turmeric, fresh or 1t dried

2t hot red pepper flakes

1/4t black pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh basil *optional

2c cooked gluten free pasta- your choice- elbows, ziti, penne, fusili (I used GF elbows)

1t pink salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions, carrots, garlic, salt, pepper, red pepper, and turmeric until golden and soft. . Add the potatoes and the tomato puree and then the boiling water, then the bouillon cube (or powder).

Bring to a boil and reduce heat and simmer for 30-40 minutes.

Add the cooked beans. In the last 5 minutes of cooking, add the greens, fresh frozen corn, cooked pasta and the basil. Garnish with fresh basil and nutritional yeast.