Ingredients
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3 heads garlic (whole)
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10 cups water
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8 whole black peppercorns
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1/2 teaspoon salt
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2 potatoes, scrubbed, peeled, and coarsely chopped
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3 celery ribs, coarsely chopped
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3 medium carrots, peeled and coarsely chopped
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1/4 teaspoon dried thyme or 4 fresh thyme sprigs
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2 tablespoons canola oil
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4 carrots, chopped
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3 bell peppers, red, green, yellow, orange, chopped
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3 small zucchini, chopped
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6 -8 garlic cloves, crushed
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3 tablespoons dried basil
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3 tablespoons dried oregano
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1 pinch dried chili pepper flakes
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2 (28 ounce) cans diced tomatoes
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1 cup frozen cauliflower
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1 (16 ounce) can kidney beans
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2 onions, chopped
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2 -3 bay leaves
Instructions
- Part One: The Broth.
- Remove the papery skins from the garlic heads and break them into cloves.
- Whack the cloves with the broad side of a wide knife.
- Combine everything up to and including the thyme in a large pot and bring to a boil.
- Cover, lower the heat, and simmer for an hour.
- Strain the stock and use right away, or refrigerate in a sealed container for up to four days, or freeze up to six months.
- Part Two: The Soup.
- Sauté onions in oil, until they are starting to soften.
- Add carrots, peppers, zucchini, garlic, basil, oregano, chili flakes, and turn down to medium-low and cover, stirring frequently, until the veggies start to soften a bit.
- Add diced tomatoes and broth, and season with salt and pepper.
- Bring to a simmer, cover, and allow to cook for 45 minutes or so.
- Add drained and rinsed beans.
- Add pasta, and cool immediately or pasta will start to break down and fall apart.