Thought for Food

Ingredients:
2 large onions, diced
3 medium carrots, diced
2 celery stalks, diced
150 ml (5 0z) olive oil
2 large white (starchy) potatoes, diced
2 bok choy, diced
3 l (6.5 p) chicken stock
parmesan crust
1 400 g (14 oz) tin canellini beans
1 400 g (14 oz) tin diced tomato
3/4 cup small pasta shapes
salt & pepper

Directions:
In a large saucepan, saute the onions, carrots and celery in the olive oil until bits of gold start to form. Add the potatoes and bok choy and saute 2 minutes longer. Add chicken stock, parmesan crust, canellini beans and tomatoes and cook for about 40 minutes. Season and add pasta and cook until pasta is cooked, stirring all the time. Serve. It also better reheated the next day. Some recipes will have you cook the soup for hours to get the vegetables to merge together, but I like to differentiate between them.