Ingredients
- 2 large rutabagas, peeled and diced (or beets, turnips, potatoes or all of the above)
- 2 handfuls broccoli or cauliflower, chopped
- 1-2 bunches greens (try braising mix or collards), cleaned and chopped
- 2 carrots, diced
- 1 sweet yellow onion, diced
- 3 cloves garlic or ½ bunch green garlic
- 1 tablespoon tomato paste
- 1 can diced tomatoes or fresh tomatoes
- 1 can beans, drained
- 1 large handful small pasta
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1-2 tablespoons oil
- Salt and pepper to taste
Directions
In a large saucepan, sauté onion in oil over medium high heat until beginning to brown. Push onion to one side and add tomato paste to pan. Cook, stirring continuously, until paste has darkened a shade or two. Add garlic, herbs, canned tomatoes and about 2 cans of water. Stir in remaining veggies, except
greens. Bring to a simmer and cook for about 15 minutes, until rutabaga is mostly tender. Add beans, pasta and greens and continue cooking until pasta is ready. Season to taste with salt and pepper and a drizzle of balsamic vinegar, if desired. Serve garnished with shredded parmesan and croutons.