A couple of weeks ago I hosted a book club meeting at my house. Since it was a Friday evening one I decided to make dinner for the group. My friend Jenny is a vegan, which is why I specifically picked the recipe. It’s so delicious you won’t even notice that it’s missing meat! The only modification I made was that I found the original recipe a little bland, so I added some salt, pepper, and oregano. Below is the updated recipe. Be warned it makes a lot, so you may need to modify it. I made it in an 8 quart pot.

• 2 tablespoons olive oil
• 4 cloves garlic
• 1 medium onion
• 8 cups vegetable broth
• 2 cups water
• 1/2 cup fresh parsley chopped
• 6 small Yukon gold potatoes chopped
• 4 stalks celery chopped
• 3 carrots peeled and chopped
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 1 bay leaf
• 1/2 teaspoon oregano
• 1 28 oz can diced tomatoes (with juice)
• 1/4 cup tomato paste
• 2 bunches of kale chopped
• 15 oz can chick peas
• 15 oz can kidney beans
• 1 1/2 cups whole wheat elbow macaroni pasta
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. In a large pan, saute the onion and garlic in oil for about 5 minutes until the onion is translucent.
2. Add broth, water, parsley, potatoes, celery, carrots, basil, bay leaf, oregano, tomatoes and tomato paste.  Bring to a boil then lower heat to a simmer and cook for 30 – 40 minutes until the veggies are tender.
3. Add chick peas, kidney beans, kale and pasta.  Simmer another 20 minutes.   Add salt and pepper.