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Ingredients

• 1 large potato, diced
• 2 carrots, diced
• 1 leek, chopped
• 1 cup green chards, chopped
• 2 cups green beens, cut in 1 inch pieces
• 1 cup fresh peas (or frozen)
• 1 zucchini, diced
• 2 celeri sticks, diced
• 1 shallot, finely diced
• 1 garlic clove, crushed
• 2 large ripe tomatoes, peeled and seedless
• 1/2 cup dry cannellini beans (or 1 cup can organic cannellini beans)
• 2 tbs olive oil
• 1 tbs basil, chopped
• 2/3 cup Ditalini pasta (optional)
• 1.5 liters vegetable broth (slightly more)
• parmigiano reggiano, freshly grated
• salt and pepper

Description

Dachary Carey Of The Peasant Chef, Asked Me If I Would Be Interested In A Guest Post Discussing Healthy Food, Organic And Local Raised Products And Why I Decided To Be A Chef. I…

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