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My Everything But the Kitchen Sink Vegetable Soup is a one-pot wonder, that only improves with reheating. When it comes to food, nothing makes me happier than a big pot of soup on my stove and fresh bread in the oven. It spells comfort, security and deliciousness. In a world that has seemingly gone crazy, I think that many of us could do with some of that.

While I will tell you how this version was made, it will easily adapt to what you have on hand or that is easy to find in your local market. Don’t let a big pot put you off. This soup freezes well and keeps in the fridge for at least 5 days. I often don’t ever get to refrigerate it. I just heat it through in the morning and the evening and always have a delicious and healthy lunch or afternoon snack ready to eat.

Because my husband and I often eat soup and delicious fresh bread as a dinner, I always try to be cognizant of the protein content. The Everything But the Kitchen Sink Vegetable Soup gets its protein from the two types of beans that I use as well as the vegan sausage that I add. While I did not use a high protein (lentil) pasta this time, that would also raise the protein level. If eating a vegetarian or vegan meal isn’t important to you, feel free to add any kind of sausage that you happen to like, but do cook it first.

There is nothing difficult about making this soup and I happen to find chopping veggies a very Zen experience. If you don’t, many grocery stores sell pre-chopped veggies in their produce sections. But doing it yourself is cheaper as well as there being less chance of contamination. If you are really short of time, you can used drained and rinsed canned beans, but cooking beans from dried is so much better. This soup is perfect to make the night before you intend on serving it and on a slow weekend. The prep time is well under an hour and then it just simmers while you go do whatever you want.

Don’t be scared off by the length of the ingredients or directions. I just try to give you alternatives and to walk you through the process so that ANYONE could make this.

The version below has an Italian Minestrone-ish flavor profile and I used a vegan Italian sausage. However, by switching up the herbs and sausage, if used, you can instantly change it to be more Cajun or Middle Eastern or South Asian. And if you are not into pasta (who isn’t into pasta?!) you could use farro, barley, wheat berries, rice etc. The cook times for the grains will change somewhat but they all work.

Now because I am not dogmatic about veganism, I will admit that I like to add parmesan rinds to my soups. It is not in the ingredients list, but if you are not bothered by using this ingredient, I recommend adding along with the beans. If you do not wish to add the cheese rinds or if you don’t have any on hand, I would suggest adding a 3-inch strip of lemon zest to the pot with the beans.

Serve this with any good bread. If you have the time and inclination, make my breadsticks. Other than a nice glass of red wine, you are set. Enjoy!

Recipe

Yield: About 8 to 10 servings

Ingredients

2 to 3 Tablespoons of a buttery EVOO or Avocado oil

1.5 cups of dried beans soaked for at least 5 hours or overnight (I used a combination of cannellini and cranberry beans but navy or Great Northern or any runner bean would work.)

1 large or two smaller leeks (About 2 cups) white and light green parts, thinly sliced (You can use onion or shallots or a combination.)

5 to 6 cloves of garlic, peeled and finely chopped

3 large carrots, peeled and cut into a large dice

3 to 4 smallish potatoes, peeled and cut into a large dice (Yukon Gold or Red Bliss Potatoes are great here.)

2 medium zucchini, cut into half moons about 1/2-inch thick

About 2 cups of fresh green beans (preferably French Haricots Verts because they hold up better, but any crisp green bean will work) trimmed and cut into approx. 3-inch pieces

1/2 cup small pasta of choice (I used a tubetti but a small shell, macaroni or orecchiette etc. would work.)

28 ounce can of Italian plum tomatoes

2 Tablespoons tomato paste

1.5 teaspoons kosher salt and freshly cracked black pepper or to taste

2 rounded teaspoons dried Oregano, rubbed between your fingers

1 rounded teaspoon dried Basil

1.5 teaspoons dried Parsley or 1 Tablespoon of fresh, chopped flat-leaf parsley

1 or 2 bay laurel leaves

3-inch strip of lemon zest

1 bunch of Dino (Lacinato) Kale, stems removed and coarsely chopped (Baby spinach or chard would work as well)

4 cups vegetable stock

8 cups water or more, as needed

Vegan Italian Sausage (Optional, but recommended) (I like Field Roast brand – a 4-pack is 13 ounces, but there are other brands out there that are also good.)

Directions

Drain and rinse the beans well

In a 6 quart or larger stock pot or Dutch oven with a tight lid, heat the oil. Add the sliced leeks and sauté over medium heat for about 8 minutes or until just beginning to turn golden. Add the garlic and sauté for one minute more.

Add the carrots and potatoes and mix through. Cook for about 3 more minutes or until they just begin to soften. Add the tomato paste and canned tomatoes. If you are using whole tomatoes, break them up with a wooden spoon or your hands (BEFORE adding to the pot!).

Add the drained beans and give everything a good stir. Add the vegetable stock and water and bring the pot to a boil. Some scum from the beans will likely rise to the top. Just spoon most of it off and throw it away. Add the herbs, lemon zest, salt and pepper. Once you have done this, cover the pot, reduce the heat to a simmer and cook for about 2 hours.

A trick I learned from watching Sohla El-Waylly is to place the dried pasta in a bowl and just barely cover it with the hot soup liquid. Allow the pasta to sit in this liquid for about 30 minutes before adding it to the pot. This seems to prevent the pasta from swelling to ridiculous heights and retains more of the texture and pasta integrity.

After the soup has cooked for at least 2 hours (although 3 or even 4 hours is fine on a low light, if this fits in better with your schedule.) then add all of the other ingredients. Cover the pot and cook on simmer for at least 30 minutes. If you are not planning on serving the soup the same day, cover the pot and just bring it back to a boil after adding the remaining ingredients. Then turn off the heat. The next day, slowly bring the soup to a simmer. If I’m at home all day, I sometimes keep the soup on a very low light all day.