Rainy Day Saturday Soup - Aka Veggie Soup
By: The Souper
Published: Thursday, September 23, 2010 - 11:59am

Ingredients




Olive Oil
Carrots (2- 3 cut in discs)
Celery (one stalk)
Butternut Squash
Asparagus (as many as you like)
Garlic Cloves (1- 2 or to taste)
Chicken Broth (low sodium)
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.

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

Comments:
The Souper

This Rainy Day Saturday Soup is non-dairy.