This recipe is based on one from Almost Vegetarian Entertaining, but over the years I kept tweaking until I got it just how I like it. Depending on my mood, I sometimes use other beans, such as great northern, cannellini, pinto, or adzuki.
This is just like my grandma used to make it, except instead of thickening with milk and flour, I use water and cornstarch
This is my version of a very classic soup. It is very hearty, and contains just the right balance of vegetables, grains, and legumes. This is one of my favorite winter dishes.