½ cup great northern beans, soaked overnight
1 tbsp. coconut oil
1 large onion, chopped
3 cloves garlic, chopped
1 tsp. dried parsley & basil
2 zucchini, chopped
1 cup cabbage, chopped
1 turnip, chopped
1 large carrot, chopped
2 small potatoes, chopped
3 sticks celery, chopped
1 (24oz) jar tomatoes (I buy Bionaturae brand)
2 tbsps. Tomato paste
6 cups vegetable broth (see my recipe for fall/winter veggie broth)
½ cup whole wheat orzo or small pasta
Sea salt & pepper to taste
Soak beans overnight then drain and rinse the next morning. Put in pot with enough water to cover beans and cook, covered, until beans are done – about 1 hour.
Heat coconut oil in large stock pot. Add onion and garlic and sauté until they begin to soften. Add parsley and basil and continue to sauté.
Add all prepared and chopped veggies to the stockpot and stir until combined. Add the can of tomatoes, tomato paste and vegetable broth. Bring to a boil. When all comes to a boil, cover and let cook until veggies are tender – about 1 hour. Add the beans, pasta, salt & pepper to taste. Cook at least 30 minutes longer. The longer the soup cooks, the better it tastes.
*Please shop for organic produce. You don’t want chemical soup!!