The ultimate fridge clear-out, and bursting with flavor and protein to boot!
Ingredients:
2 T butter
2 T olive oil
1 small onion or 2 shallots, chopped
4 cloves of garlic, minced
1 cup chopped carrot
1/2 cup chopped celeriac
1/2 cup chopped rutabaga
1.5 cups chopped potatoes
1 T 'Nduja
1 T miso
1 t dried oregano
1 t dried thyme
salt and pepper, to taste
2 cups chopped kale or spinach
1 jar crushed tomatoes or 2 fresh tomatoes, grated on a box grater, skin discarded
3 cups cooked beans (cannelini, garbanzo, navy, or whatever or have)
1/2 cup cooked barley
1 cup pasta, cooked
5 cups hot water or broth
1 T cider or red wine vinegar, to taste
Warm the butter and oil in a cast iron pot.
Add the onion or shallot, along with a good pinch of salt.
When the onion has started to soften, add the garlic, carrots, celeriac and rutabaga.
Mix and let everything get fragrant.
Add the potato and cook a few minutes more.
Clear a little space and put the 'Nduja and miso into it and let them cook, undisturbed, for a few minutes.
Add the herbs, then stir everything together.
When everything has cooked for a few minutes more, add the tomatoes, and mix thoroughly.
Add the kale or whatever green you have, and cook for another 5 minutes, stirring frequently.
Add the water or broth, and bring to a simmer.
Cover the pot and cook for 15 - 20 minutes, stirring frequently.
Add the cooked barley and beans, and cook another 5 - 10 minutes, while you boil the water for whichever pasta you are adding.
Drain and add cooked pasta, and let everything simmer together for another minute or 2.
Test for seasoning, and check if the carrots are soft enough for you.
Add vinegar and adjust the salt, depending on how the soup tastes.
Serve with plenty of gouda grated on top, alongside some crusty bread or soft fresh rolls.
