Ingredients
Scale
- 1 box quinoa pasta
- 2 cups of Randall Great Northern Beans, not rinsed or drained
- 3 Tbsp. olive oil
- 1 leek, halved and thinly sliced (white and light green part only)
- 1 Vidallia Onion, chopped
- 1 red pepper, chopped
- 8 cloves garlic, minced
- 3 Tbsp. ginger, minced
- 2 Tbsp. turmeric
- 2 stalks celery, finely chopped
- 2 bay leaves
- 1/2 cup fresh parsley, finely chopped
- 5 sprigs of thyme, leaves removed
- 6 cups vegetable stock
- scallions for garnish if desired
- salt and pepper to taste
- Parmesan cheese for garnish if desired
Instructions
- Heat the olive oil in a large stock pot over medium high heat. Add garlic and ginger and saute until fragrant.
- Next add in the leek, Vidallia onion, green pepper and red pepper. Saute until soft. Add the turmeric and stir for one minute.
- Add the vegetable stock, fresh thyme and beans with their liquid then bring to a boil. Skim any foam off the top and reduce heat to a simmer. Salt and pepper to taste. Continue to simmer until there is about 5 cups of liquid left.
- Once the broth has evaporated enough liquid, bring it back up to a boil. Add the pasta and cook until firm.
- Turn off the heat, stir in parsley and cover. Let rest until the noodles are al dente (about three to four minutes). Serve in bowls and garnish with scallions.