Its not really a cold spring. I wish it was so I would have a reason to make pots and pots of soup. If the weather won’t cooperate, I still have the argument of some vegetables starting to wilt in the fridge which were begging to be made into soup.
RECIPE: Minestrone-esque Soup
Makes 6-7 Servings
SUPPLIES NEEDED:
Large Pot- mine is lodge cast iron
Cutting Board
Knife
Wooden Spoon
Ladle (optional for serving)
INGREDIENTS:
1 tablespoon Oil
4 Cloves Garlic
4 Stalks Celery
4 Carrots
2 Cans Tomato Juice (Little size)
2 Bouillon Cubes (Beef Broth)
Basil
Oregano
Cracked Black Pepper
Pasta
Parmesan Cheese
DIRECTIONS:
1) Chop the veggies starting with garlic, then celery, then carrots.
2) Heat the pot with a bit of oil, I use avocado, and toss in the garlic to brown it slightly. Then through in the rest of the veggies.
3) Let veggies cook for 5-10 minutes before adding the two bouillon cubes and the two cans of tomato juice. Let simmer.
4) Add cracked black pepper, oregano, and basil to taste.
5) Pour in water. I didn’t measure this carefully, but I think it was 4-6 cups.
6) Let the soup simmer until the veggies are soft. Using an immersion blender on low, blend the veggies into the broth. Taste and adjust herbs based on preference.
7) Add whatever noodles you have on hand. While I prefer smaller noodles, all I had on hand was penne. Let them cook the appropriate amount of time in the broth.
8) Serve with a sprinkle of Parmesan cheese on top!
The recipe made enough soup for us to each have two bowls for supper, and lunch for two days for me!
