Accidentally made minestrone soup for this week’s pot of beans 😅

I was out of stock (pescatarian January meant no chicken carcasses and I rarely make veggie stock) so I thinly sliced a whole onion and several cloves of garlic and threw that in a pot with ~1/2 a lb of dry kidney beans. Cooked that for a few hours and then decided to add a small can of diced tomatoes, a cup or so of dry ditalini, and a bunch of roughly chopped rainbow chard. Threw in some basil, oregano, and fennel seed. I didn’t realize what I was making at the time and it’s not the first time I thought I was being creative and stumbled into a classic that must have been lurking in the back of my mind.

Bonus: it’s vegan!