This is the vegetable soup my Nonna created. It is based loosely on a northern Italian recipe. This recipe is very flexible — add or omit based on what you have in the fridge!

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Cannellini Vegetable Soup

Ingredients

• Barley
• 1 Chopped Onion
• 3 Chopped Carrots
• 1 handful Frozen corn
• 3 sticks Chopped Celery Include the leaves!
• 1 handful Chopped spinach
• 540 g Cannellini beans
• 1 Russett potato
• 1 tbsp Tomato paste
• 1 Zucchini
• 80 mL Olive oil
• 1 packet Lipton noodle soup mix

Instructions

• Add barley to pot and cover with ~2cm of water. Heat on medium. Wait ~30 minutes to let the barley cook a bit.
  
• Add chopped onion
  
• Add chopped carrots
  
• Add a handful of frozen corn
• Add a healthy handful of chopped spinach
  
• Add 1/2 of a 540 g (19 oz) can of Cannellini beans
• Add Russet potato
• Add tomato paste
  
• Add zucchini
  
• Add olive oil
• Cook with lid on for about 30 minutes. Make the tiny meatballs (polpettine) in the meantime (if you want them).
• Add the rest of the can of beans, pureed. You need to stir very frequently once this is added, lest it clump at the bottom.
  
• Add 1 packet Lipton Noodle Soup Mix
  
• Cook until the noodles are done
• Add tiny meatballs (optional)
• Add chicken broth until soup is desired consistency

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Polpettine (Tiny Meatballs)

Ingredients

• 0.25 lb Ground beef
• Salt
• Pepper
• 1 clove Minced garlic
• 1.5 Eggs
• Bread crumbs
• Parsley

Instructions

• Mix ingredients together thoroughly
  
• Form into tiny balls (1-2 cm diameter) and add to simmering broth until cooked. They will float when they are cooked. Wash your hands repeatedly while doing this to keep the meatballs smooth (don’t laugh; this is a serious matter according to Nonna!)