My Aunt Anne makes a version of this soup stemming from a recipe she first found in Prevention Magazine back in 2003. It is a variation of a popular Pasta e Fagioli soup served at a popular garden restaurant. I have converted it into a whole food plant-based version. I have switched it up a few notches and discovered that cooking it in the pressure cooker works like a charm.Please Share The Urban Herbivore
- Prep Time: 20m
- Cook Time: 40m
- Total Time: 1h
- 1 Large Onion - chopped
- 3 Large Carrots - chopped
- 4 Stalks of Celery - chopped
- 1 Clove of Garlic - minced
- 6 c Water
- 1 tsp. Thyme
- 1 tsp. South Fork Italian Sausage Spice (This is the flavor that comes from the meat without the fat and cholesterol.)
- 1 tsp. Basil
- 3 tsp. Parsley
- 1 tsp. Oregano
- 1/4 tsp. Tabasco Sauce
- 1/2 c Farro
- 2 15.5 oz cans of Cannelloni or White Northern Beans rinsed and drained
- 1 29 oz can of Crushed Fire Roasted Tomatoes
- 1 29 oz can of Diced Fire Roasted Tomatoes
- 1/2 lb Swiss Chard striped and torn into bite sized pieces. (Or Baby Spinach/Kale mix)
- Pour several tablespoons of water into the pressure cooker and turn on the saute setting. When the temperature comes up add the onion, carrots, celery, and garlic. Saute until tender, add the rest of the ingredients. I use the manual setting and cook the soup for 40 minutes and this time doesn't include the time it takes for pressure to build before the count down begins.
- If you are batch cooking and plan on freezing this soup I suggest not adding the Swiss Chard. You can serve this over baby spinach or kale and it will wilt and be nice and fresh tasting. If you plan on serving the majority of the soup at one meal, then add the Swiss Chard. Swiss Chard needs to cook in order for it to break down and be tender and the pressure cooker works perfectly.
For Carnivores Only:
- You can add 1-2 lbs of Sweet or Hot Italian Sausage to this recipe. I recommend removing the casing and slicing into bit sized pieces, but you can figure it out, you have survival skills.