Ingredients
The following ingredients have 6 Servings
- 1 tablespoon oil, or ghee
- 1 large onion- diced
- 6-8 garlic cloves- thinly sliced
- 1 red bell pepper (or carrot or celery) – small diced
- 3 tablespoons tomato paste
- 1 ½ teaspoons smoked paprika
- ½ teaspoon fennel seeds (optional)
- 4 cups broth (veggie, chicken)
- 4 cups water
- 1 teaspoon dried oregano (or rosemary, or an Italian herb blend)
- 1 teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar, honey, agave, or maple syrup
- ¼ teaspoon cayenne or chipotle powder, more to taste
- ¼ cup fresh herbs: basil, Italian parsley, cilantro
- 1 1/2 cups cooked white beans (1 can beans, drained )
- 1 cup dry pasta Iike penne
- 6 ounces chopped fresh spinach (or other wilting greens)
- 1 lb little meatballs (see notes) or store-bought vegan meatballs (I used Gardein Classic Meatless Meatballs- in the freezer section)
- garnish with ¼ cup chopped basil
- Instead of meatballs you can add browned Italian Sausage or cooked chicken breast or replace with other veggies like- roasted cauliflower, zucchini, fire roasted tomatoes (I prefer canned tomatoes in winter)
Instruction
- In a large pot, heat oil over medium high heat. Add onion, and sauté for two minutes. Add bell pepper and/or other veggies, lower heat to medium and sauté 5-7 minutes or until tender. Add garlic, sauté 2 more minutes until fragrant. Add the fennel, smoked paprika and tomato paste, turn the heat up and and “fry” for one-two more minutes, for extra depth of flavor.
- Add the water and broth. Stir. Increase heat to high. Add dried herbs, salt, vinegar and sugar and bring to a boil and taste.Now you will have a flavorful rich broth to use as a base to add what ever you like.
