Rainy Day Saturday Soup - Aka Veggie Soup

Ingredients

Carrots (2- 3 cut in discs)
Celery (one stalk)
Asparagus (as many as you like)
Garlic Cloves (1- 2 or to taste)
Crushed Canned Tomatoes (no salt, 28 oz.)
Tomato Paste (if using a tube, a couple of squirts.)
Cannellini Beans (one can, rinsed and drained)
Small pasta of any shape (a couple of handfuls)
Water (four cups)
Spices (dried): oregano,basil,cinnamon,ginger,red pepper flakes,tumeric,tarragon
Bay Leaves (dried about 2)
Sugar: to taste

Preparation

1
Drizzle some oil in a large soup pot.
2
Turn heat to med.high and add chopped veggies to saute.
3
Stir veggies with wooden spoon until a bit soft and then add sliced garlic to the saute.
4
Add salt, pepper and rest of spices to the saute.
5
Add tomato paste and stir.
6
Add chicken broth, slowly and stir.
7
Add water and stir.
8
Add bay leaves, pasta and drained beans and stir.
9
Adjust flavor with added salt and/or sugar.
10
Turn temp.under the soup pot to low and cover slightly.
11
Stir a few more times and taste soup again to correct flavor.
12
Serve with soup crackers or toasted slices of baguette.
13
Optional: add melting cheese to your soup bowl at serving time.

 



Comments

The Souper's picture

This Rainy Day Saturday Soup is non-dairy.

About

This recipe was created on a rainy day with veggies I had in the refrigerator that day. Any veggies can be sauteed, even using a chopped onion.

The Souper on FoodistaThe Souper

Yield:

4 servings

Added:

Thursday, September 23, 2010 - 11:59am

Creator:

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