Winter Bow Soup

We are deep down in the (many) winter months so I am gearing up with hearty, comforting dishes that keeps us warm and fills our stomachs!

This soup blends the sweetness of root vegetables and the heartiness of beans creating a symphony of nostalgic flavors, making us savor each spoonful. It nourishes our body but also soothes our souls on those crispy cold evenings!

• 3 tbsp oil

• 3 celery stalks, finely cubed

• 4 carrots, finely cubed

• 1 sweet potato, finely cubed

• 3 potatoes, finely cubed

• 2 onion cubes

• 3 garlic cubes

• 1 can tomato sauce

• 3 cans filled with water

• 1/2 cup navy beans, washed and drained

• 1 tbsp paprika

• 1 tbsp salt

• 1 bay leaf

• 2 tbsp honey

• 2 cups bow pasta

• 2 cups water

• Cilantro, to taste

DIRECTIONS:

1. Start by heating a large pot over medium high heat. Add oil. Add celery and carrots and let them sweat for a few minutes.

2. Add onion and garlic cubes. Mix until combined and defrosted. Mix in potatoes and sweet potato.

3. Pour in tomato sauce and 3 additional cans of water. Once it comes up to a light boil, throw in navy beans, paprika, salt, honey and bay leaf. Lower heat to a simmer and cover to let it cook for 2.5 hours.

4. Uncover. Add bow pasta and 2 extra cups of water. Cover and turn off the heat. The pasta will cook with residual heat.

5. Uncover, adjust salt to taste and sprinkle in cilantro!

For full video, click here.

Enjoy,

Guila