Cooking at Once: Serve It Twice - Vegetarian Edition

Hello and welcome back to Peas Loving Carrots, I'm Danielle, and today we're going to explore the world of vegetarian cooking. In this episode, we'll be focusing on a delicious and easy-to-make dish that's perfect for any time of the year. Say hello to Serve It Twice, a recipe that's all about using leftover ingredients to create a new and exciting meal.

First things first, let's talk about what we're going to use as our main ingredient - stoved beans. Yes, you heard that right - stoved beans! These babies have been cooked to perfection in a flavorful broth, and now it's time to turn them into something entirely new. We'll be adding some zucchini, celery, garlic, and spinach to the mix, all of which will come together to create a hearty and satisfying soup.

So, let's get started by gathering our ingredients. For this recipe, we'll need 1 cup of leftover stewed beans, 2 medium-sized zucchinis, 2 stalks of celery, 3 cloves of garlic, 1 bunch of fresh spinach, 8 cups of vegetable broth, 1 can of tomato sauce, and 1 pound of pasta. Don't worry if you don't have all of these ingredients on hand - we'll get to those in a minute.

Now that we have our ingredients, let's talk about how to make this recipe come together. The first step is to sauté the zucchini, celery, and garlic in a little bit of oil until they're soft and fragrant. This will take about 3-4 minutes, so be patient and don't rush through it. While the vegetables are cooking, we'll add in some kosher salt and a pinch of black pepper to bring out their natural flavors.

Once the vegetables have finished cooking, it's time to add in our leftover stewed beans. We'll mix everything together until the beans are well coated with the vegetable mixture, then it's time to add in our spinach. Now, I know what you're thinking - why do we need to use so much spinach? The answer is simple: wilted greens make any soup better! So go ahead and add in that extra handful of spinach - your taste buds will thank you.

Now that everything is mixed together, it's time to add in our vegetable broth. We'll pour in 8 cups of hot broth, making sure to cover all the ingredients evenly. Don't worry if the soup looks a bit thin at this stage - we'll get to thickening it up later. For now, let's focus on heating everything through and getting those flavors to meld together.

As our soup simmers away, we can start thinking about what we want to add in next. In this case, we're going to use canned tomato sauce to give the soup a rich and tangy flavor. Just pour that can right into the pot and stir everything together - voila!

Now, let's talk about the fun part: adding our pasta to the soup. We'll bring the soup back up to a boil, then add in 1 pound of cooked pasta. Don't worry if you're not sure what type of pasta to use - I like to use tiny little shapes for this recipe because they add a bit of texture and visual interest to the dish.

The final step is to serve our minestrone soup hot, garnished with some fresh herbs and a sprinkle of parmesan cheese. And that's it! Our Serve It Twice recipe is complete, and I hope you're as excited about it as I am.

A few words from Danielle: "I love all forms of wilted greens - they add such depth and flavor to any dish. In this recipe, the spinach takes center stage, but feel free to get creative with your own choice of wilted greens."

"WEBVTTKind: captionsLanguage: enyou hey kosher calm i'm danielle from peas loving carrots back again with another cook at once serve it twice dinner i'm super excited about this one because it is vegetarian i know that sounds crazy like no it has to be dairy or it has to be meat for dinner but no it doesn't it could be vegetarian and it could be satisfying and it could be delicious this is actually one of my kids favorite meals it's kind of a nod to my like israeli homeland but it's really delicious and i'm gonna show you how to repurpose it into a server twice dinner that can be Parv dairy or meat let's just jump right in the first thing we need to do is we need to get these beans soaked overnight so yes it does take a little bit of forethought but let me just show you it's as simple as that boom no saran wrap nothing take this leave it on your counter walk away oh my gosh all my prep work done bye see you later bloop bloop it's the next day our beans are soaked overnight you can see they got nice and plump which means they absorbed a lot of the water and they will take much less time to cook so now I'm just gonna get these drained off and then we're gonna go ahead and we're gonna make our shoo beat which is how you save beans in Israel and it's a very traditional Israeli tomato we broth east stewed beans that we eat with rice and it's delicious hot medium high heat once your packets nice and hot we're gonna go in with 2 tablespoons of oil our onion a pinch of salt because we want to get these sauteing and a little bit of pepper you know on pepper you could leave it out we're gonna give this a quick stir and we're gonna let these cook for about 5 to 6 minutes medium-high heat until they become translucent once your onions are translucent and just just starting to brown like just the very beginning we're gonna go ahead and we're gonna add our tomato paste we really want to get the tomato paste in there before the other products because we want to mix it around and we want the tomato seeds to have a chance to caramelize so the flavor can deepen the color can deepen now we're gonna go ahead we're gonna add in our paprika same thing as the tomato paste we just want to let it you know get nice and cozy with the hot oil and over set it can release its flavor and now it's time to add our soaked beans before we go ahead and add our water we're gonna get our beans coated with tomato paste and the paprika there we go oh my gosh really use your flat wooden spoon to scrape the bottom of the pan we want to get all the flavor off the pot and into the beetles and that's really in focus now we're just gonna cover this with water we're gonna bring the mixture to a boil then we're gonna reduce it to low heat just gonna let it simmer after about two hours it's gonna be thick and rich a lot of the water is gonna be absorbed it's gonna have this bean stew kind of consistency and it's gonna be so delicious we're gonna turn off the heat we're gonna ladle this up yes that is exactly what you want you want a nice amount of beans you want it to cover your rice and then you could just eat it like this it's definitely delicious but if you want to do it right you're gonna take some cleanup you're gonna drizzle it over the top you could use a little over the whole thing personally I like it on this side take a little with your spoon take a little rice dip it in and then you guys know how I feel about spicy food I love spicy food we always have slogan our fridge just to be red green homemade it can be store-bought it could be anything you're just gonna pile that right on top here it is guys click on one serve it twice dinner number one vegetarian delicious nutritious super YUM I know you're like thinking what am I gonna do with the leftover these I'm gonna show you don't worry I'm gonna show you all right it's the next day we have our leftover beans what are we gonna make we are gonna make a minestrone soup first things first we need a pot we're gonna set that to medium-high heat we're gonna go ahead add in our oil and remember we have onions in here that's how we started this dish so we're gonna go in with carrots some celery you guys know how I feel about this we have discussed this peel your celery take a peeler run it down the back of the celery or just crack the end up and peel off the strings it will make it so much more pleasant to eat I promise you it will change your celery life forever you'll be like oh my gosh I like celery I know because it's meant to be peeled dropping your celery we're gonna get that just softened it's gonna take like three to four minutes let's throw in a pinch of kosher salt umph that move along little faster once your veggies are nice and soft we're gonna go ahead and add some garlic a nice amount like we really want this to be flavorful you know get that garlic in there and right away you're gonna give it a stir that's it the garlic is fragrant we're ready we can go ahead and add in zucchini a little bit of red wine music to my ears okay let's get that going just gonna let that alcohol cook off for a minute or two now we're gonna go ahead and add in our leftover bean stew we're gonna get that mixed up and incorporated oh my gosh it's so pretty already now I'm gonna go ahead and add in a can of tomato sauce so we're gonna take the can pour it in before we pour our vegetable stock in the stew cuz right now it's a stew right like we want this to be a soup we want to give it some liquid so that there's something for the noodles to soak up we're just gonna pour a little bit into our can like if you've ever seen your mother cook you know how to do this right boom we just can't waste it's just it's not in our DNA all right let's pour in our stock now you can make this that's thin or as thick as you want I will say though if you are going to opt to put in some sort of noodle at the end to make it a little bit harder you are gonna need a little bit more liquid for the noodle to absorb okay that's perfect so I used about 8 cups of broth here I'm gonna give this a stir I'm not gonna add any salt because our we did salt the vegetables we we seasoned our beans to very well and these do have a fair amount of salt so I'm gonna wait till after it comes up to a boil to taste it and adjust the seasoning let's give this a mix let's throw in a bay leaf is my secret weapon anything that cooks for a long time needs a bay leaf they're just an underutilized herb we're gonna go ahead and start adding in our spinach now you don't need to put spinach in your minestrone soup I personally love the wilted greens in any soup I love wilty greens all the time so I'm gonna put in this looks like a huge amount of spinach it's gonna be this much spinach so if you want to put in your spinach and actually have some in every bite this is how much you're actually going to need you'll see so we'll put it in it looks like a lot it looks like a lot it looks like a lot boom our spinach is gone that's what happens all right we're gonna bring our soup up to a boil once it's boiling we're gonna cover the pot lower the heat and let the soup simmer for like a good hour let all the flavors develop let everything get happy you got to know each other get delicious and that here's the key 20 minutes before you go to serve the soup we're gonna raise the heat right back up we're gonna bring this suit back to a boil and we're gonna add in our pasta we don't want to do this now or too soon because the pasta will just keep absorbing the liquid and become mushy and we don't want mushy pasta we want like a really nice stew in there so we're gonna do that at the end all right I brought my soup back up to a boil I'm gonna go ahead and add my pasta this is my favorite shape for this soup it's like a tiny little JIT aleni I don't know why it just makes me happy you could use whatever shape you want you're gonna throw those in that's gonna take about eight minutes to cook and then dinner is ready all right it's been 12 minutes our noodles are perfectly al dente look at that you could see everything in the soup carrots zucchini celery the spinach the noodle the beans in this like really rich delicious tomatoey broth we're gonna plate it up oh my gosh see that's what I'm talkin about I love all forms of wilted greens that's my favorite part of any soup and there you go a really delicious super easy to make minestrone soup made from our leftover stewed beans that's how we do it here on kosher comm at cook at once serve it twice i'm danielle from peas lemon carrots have a great day bye\n"