For the first week of the new year, I make a big pot of veggie soup. I love that it has so many possibilities. I can change up the veggies, use different tomato flavoring, and toss in pasta, rice, or farro for added substance. This soup is bubbling away on top of my stove as I consider what beans I might choose to add to this colorful dish. I usually choose garbanzos, but cooked white beans or cannellini beans would also be good.
My latest rendition uses tomato paste instead of diced or crushed tomatoes. When the tomato paste is cooked, it takes on a slightly caramelized flavor and boosts the flavor substantially. Cutting the vegetables into a small dice quickens the time for cooking, and the pieces are the perfect size for eating. You need only to peel and cut the carrots and zucchini. Choose pre-peeled and cut butternut squash for ease in prep time. I always add a rind of Parmesan cheese to any vegetable-based soup to kick up the flavor.
