Saturday, February 15, 2014

Easy Vegetable Soup ~ for Liadan

I just read that spring is 33 days away! Seems like forever! This has been a long, brutal winter and I'm still in soup making mode. Recipes for vegetable soup vary from kitchen to kitchen and cook to cook. Often, recipes are based on local produce. When I make this soup, I usually add ditalini pasta, short little tubes like elbows, but shorter and without a bend. I think they're perfect for this hearty recipe.

Easy Vegetable Soup
3 cups water
4 cups chicken broth
1-14-1/2-ounce can Italian diced tomatoes, undrained
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1-16 oz. loose-pack frozen broccoli, cauliflower and carrots
1 can black beans, rinsed and drained
1 can dark red kidney beans, rinsed & drained
1 can garbanzo beans, rinsed and drained
1-2 handfuls ditalini pasta
2 tablespoons snipped fresh parsley
Grated Parmesan cheese
1. In a soup kettle, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling. Stir in frozen vegetables and pasta. I had leftover green beans in the frig so I tossed those in as well.
2. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until frozen vegetables and pasta are tender. Stir in beans and parsley. Heat through. Sprinkle grated Parmesan cheese on top. Serves 8.

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