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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
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