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.