If you love spring flavors, also try our spring veggie enchiladas, sweet sautéed radishes, or asparagus soup.
Beans: kidney beans, white kidney beans, cannellini beans, chickpeas, lima beans, fava beans, and borlotti beans Potatoes: this recipe uses mini potatoes (also called creamer) but any thin-skinned variety works well. If they are larger than a golfball size, slice them into quarters to make them bite-sized. Pasta: opt for small pasta like orzo, macaroni, shells, orecchiette, fusilli, farfalle – cook it in a separate pot and add in the cooked noodles at the end. Vegetables: most seasonal vegetables will work well. Just be mindful of different cooking times to avoid overcooking them. For example: chop dense vegetables into smaller pieces so they cook evenly or add quick cooking vegetables last. Leafy greens: If using leafy greens, chop them roughly into small pieces and stir them into the hot soup after it’s finished cooking to wilt them. Some greens we love are kale, spinach, chard, collards, or mustard greens.
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