This recipe is meant to be an edible way to compost all your wayward produce. “Pantry vegetables” are the sturdy ones that last a while in the crisper drawer of your fridge. The green veggies cook quickly, which means you should add them toward the end of the soup process. Another great addition from the garbage bowl: a Parmesan or Pecorino rind to add a rich, cheesy flavor to the broth. Next time you finish a wedge, save the rind in your freezer until it’s soup time. <br /> <br />Experiencing a different type of desperation? This soup can also be made with canned or frozen vegetables. If pre-cooked or canned, simply stir into the soup with the beans. For canned, it's best to rinse thoroughly. <br /> <br />When I’m in the mood for a little more protein, I start by browning 1/2 pound of organic chicken or turkey sausage at the beginning of this recipe. <br /> <br />Reprinted with permission of the author from <a href="http://www.amazon.com/Wellness-Project-Learned-Without-Giving/dp/0553459228/">The Wellness Project</a href>, copyright 2017 Phoebe Lapine, Pam Krauss Books.
Oct. 1, 2021, 11:49 a.m.
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