By: Cooking with WOW! Hospitality (The Old Spaghetti Factory, Winnipeg MB)



Olive oil, for frying
½ cup chopped celery
½ cup chopped carrots
½ cup chopped onions
¼ cup chopped turnips
¼ cup chopped tomatoes
¼ cup green peppers
1 cup kidney beans (pre-soaked or canned)
2 litres vegetable stock or water*
1 tsp oregano
2 Tbsp crushed garlic
Dash basil
Dash pepper
Salt, to taste
5 Tbsp (5 cubes) vegetable soup base
¼ cup tomato paste
2 cups cooked Nature's Farm Conchigle






In a frying pan, over medium-high heat, sauté all vegetables in a small amount of olive oil. Add beans, stock, spices, vegetable soup base and tomato paste. Simmer for 25 minutes. Simmering for a longer time will enhance the flavour, but more water (not stock) must be added as the liquids evaporate. Add cooked baby shells and serve piping hot.



*Vegetable Stock [ingredients]:
½ apple, cored
6 medium carrots, peeled, cut in one
inch lengths
6 stalks celery, leaves removed, roughly chopped
1 medium peeled onion, roughly chopped
1 medium red potato, washed, quartered
Pinch whole black peppercorns
1 bay leaf
2 litres water



Vegetable Stock [directions]:
Place fruit and vegetables in a large stockpot. Add water and spices, bring to a boil and allow to simmer for 30 to 45 minutes. Strain through a china cap and let cool. If stored in a Ziploc bag, will keep for two days in fridge or four months in freezer. Yields 2 litres.



Bon appétit!