Veg-O-Mite

Photo from Flickr

I’ve got a bunch of veggies in the fridge and need to use them up - and here's how I plan to do it. 

Fresh Vegetable Soup

2 tablespoons olive oil

2 cups chopped onion

5 garlic cloves, minced

2 cups chopped celery (about 4 stalks)

2 cups (2-inch) cut green beans (about ½ pound) or use frozen

1-1/2 cups fresh corn kernels (about 3 ears) or use frozen

1 cup thinly sliced carrot

1 medium zucchini, halved lengthwise and sliced (about 1 cup)

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

7 cups of vegetable, beef, or chicken broth

1 (15 ounce) can kidney beans, drained or 1-1/2 cups of cooked kidney beans

1-28 ounce can chopped tomatoes (including juice) or 4 cups chopped seeded tomato

2/3 cup (about 3 ounces) uncooked macaroni or other small-shaped pasta

1 (8 ounce) can tomato sauce

2 cups shredded green cabbage

¾ teaspoon sea salt

¾ teaspoon freshly ground black pepper

Parmesan cheese

·          Heat oil in a stockpot over medium-high heat

·          Add onion and garlic and sauté 2 minutes

·          Stir in celery and next 9 ingredients (celery though kidney beans)

·          Bring to a boil, cover, reduce heat and simmer for 30 minutes

·          Add tomato, macaroni and tomato sauce

·          Bring to a boil, cover, reduce heat and simmer for 20 minutes or until pasta is done

·          Add cabbage, salt and pepper

·          Cook 5 minutes or until cabbage wilts

·          Serve with freshly grated parmesano reggiano cheese