Vegetarian Italian Winter Soup

Servings: 8

Ingredients:
3 cups dry borlotti beans, soaked over night
5 sunchokes
½ cup extra virgin olive oil
1 onion
1 carrot
2 parsnips
1 celery root
3 baby turnips
3 garlic cloves
1 quart of water or vegetable broth
½ cup red miso paste
1 cup crushed tomato
Parmesan rind
1 tbsp rosemary
2 bay leaves
1 tbsp sage
salt and pepper to taste
fresh pasta
Parmesan cheese

Directions:
1. Heat your olive oil in a large pot over medium-low heat.

1. Roughly dice your onion and toss it in. Peel your garlic and throw those in. Dice your carrot, parsnips, celery root, sunchokes, and whatever else you've found at the store and gradually add them in, stirring to distribute the heat. Cook until your onion becomes glassy.

2. Add in your soaked borlotti beans, tomatoes, and herbs. Then add your water or vegetable broth, Parmesan rind, and miso paste.

4. Bring the pot to a boil, stirring to mix everything together. Reduce the heat and simmer until beans are tender. If you have purchased pre-soaked beans, your cook time can be as low as 45 minutes.

6. Remove the piece of Parmesan rind and garlic cloves and discard. Season with salt and pepper. Now is the time to add more delicate ingredients, like pasta scraps and baby turnips. Cook for 1-3 minutes and serve immediately.

8. Top off each bowl with a healthy amount of Parmesan and a generous drizzle of good olive oil. Your soup will keep for days in an airtight container - and is actually better 3-4 days after you make it!

Enjoy!