Little Bit of Everything Soup
-olive oil
-half an onion, small diced
-3 carrots, small diced
-3 celery stalks, small diced
-6 cloves garlic, minced
-2 tbsp fresh thyme, chopped (use 1 tbsp dried if you don't have fresh)
-2 tbsp fresh rosemary, chopped (same as above)
-1 tbsp dried basil
-salt and pepper
-6 cups vegetable stock, water, or a combination
-1 8 oz. can tomato sauce
-2 15 oz. cans of beans, rinsed and drained (any kind will do, I used cannellini and red kidney)
-4-8 oz. small pasta (I had about a third of a box of small shells)
-Put a few tablespoons of olive oil in a large soup pot and put over medium heat.
-Add the onion, carrots, and celery and cook for 8-10 minutes, until softened.
-Add the garlic, thyme, rosemary, and basil. Cook for another 3-4 minutes, stirring. Season with salt and pepper.
-Add the vegetable stock/water and the tomato sauce. Bring to a boil, then simmer for 10-15 minutes, until the vegetables are soft.
-Add the beans and pasta, and bring back to a boil. Cook, stirring often, until the pasta is cooked. Serve.
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