Sunday, April 7, 2013

Minestrone-esque Soup

This is 100% vegetarian, minestrone style soup. It was sooooo good, my husband, with the baby mouth, wouldn't wait for it to cool down to eat it. I kept hearing slurping and quick mouth breathing from his side of the table. hahaha. Weirdo.

Chop all veggies about the same size. All measurements are approximations, unless it says 1 can, etc...
4 tbsp oil (I use olive) 
4 med carrots, chopped
4 med/small yellow potatoes, cubed 
1/2 yellow onion, chopped 

1 yellow squash, chopped
1 lg garlic clove, minced
1 can petite diced tomatoes (do not drain)
1 can kidney beans, drained & rinsed
2 boxes broth (I use Organic Imagine No-Chicken Broth)
1/2 - 3/4 lb green beans (1 can would work) cleaned, snapped into 1 in pieces
1 lb french peas, shelled
3 cups petite farfale pasta, uncooked
3/4 tsp oregano, dried
3/4 tsp basil, dried
3/4 tsp celery salt ( I didn't have celery on hand and it needed salt so I killed 2 birds)

In a 6qt sauce pan, heat oil, add carrots and potatoes, let cook 1-2 minutes, stirring occasionally. Add squash and onion. Saute until onions are translucent. Add garlic and cook about 30 seconds. Next, add tomatoes and cook 2-3 min., stirring occasionally. 
Add in both beans, peas, broth and seasoning. Season to taste, really.
Cook until all veggies & pasta are tender. 

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