EVERYTHING BUT THE KITCHEN SINK ZUPPA!

Everything but the kitchen sink zuppa! image

Provided by sandy sommerfeld @nanasandyskitchen

Number Of Ingredients 18

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3 large clove(s) garlic chopped
1 yellow - onion , peeled & diced
4 med - carrots peeled & diced
2 med - parsnips peeled & diced
1- cup(s) lentils, rinsed
1/2 cup(s) pearled barley
1 1/2 cup(s) crimini mushrooms,cleaned, chopped
1 32oz can(s) san marzano crushed tomatos
1 15oz can(s) garbanzo beans, drained
1 15oz can(s) cannellini beans, drained
8 oz ounce(s) 1/2 pkg.frozen lima beans
8-10 ounce(s) 1/2 pkg. or a smidge more, frozen spinach.
1 1/2 quart(s) chicken stock
4/5 cup(s) water
3/4 cup(s) ditalini pasta
1 teaspoon(s) each salt,pepper & thyme to taste
1 - small piece parmasan rind
1 teaspoon(s) crushed red pepper flakes (optional)

Steps:

In large stock pot, over medium heat,saute the onion, garlic, red pepper flakes carrot,parsnips just about 3- 4 minutes or so until the onions are soft.Add the Crushed tomatoes, stock, water.
Add in the lima beans, spinach, garbanzo beans, cannellini beans, lentils& barley,mushrooms.
Stir well and season with salt,pepper, thyme and a small piece of parmasan cheese rind, let simmer abt. an hour, stirring occasionally,adding pasta the last 15 minutes of cooking. Add additional water if it becomes to thick. Serve with crusty bread,Enjoy!!!