Essentially this recipe is a delicious bean, spilt pea & lentil base that can be used for Pasta e Fagioli soup or as an addition to: tomato based pasta sauces; vegetable soups like minestrone or kale; stews; or even casseroles. In my house the bean base is most often used in ‘leftover soup’...heat up leftover pasta, rice or potatoes & vegetables with stock & bean base. A surprisingly good edition of leftover soup included mac & cheese. Another great edition included rice, frozen spinach and a lemony stock. The possibilities are limited only by your leftovers and your imagination. I would love to hear about your culinary creations using the bean base.
This recipe seamlessly transitions to vegetarian or vegan and the bean base is gluten free.
If you have a food processor I you may want to pull it out for this recipe, if not don’t worry about it just put something good on the radio, grab a glass of wine (optional but recommended), enlist some helpers and it will be done in a flash.