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
Ingredients:
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
Directions:
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.

For Meatless Monday it's Minestrone

Easy Minestrone
This is my favorite version of Minestrone. I'm sure there are are as many ways to make it as there are cooks. I like to use small pasta such as tubetti, orzo or ditalini in this hearty, easy-to-make soup. Look for an "Italian Blend" of frozen zucchini, carrots, broccoli, and beans in your supermarket's frozen section. I usually end up using the California blend (carrots, broccoli and cauliflower) just because I can't always get the Italian.  :)
Serves 4 to 6
The Ingredients.
48 oz box low-sodium vegetable broth
1 (15.5-ounce) can cannellini beans, drained and rinsed
1 (15.5-ounce) can dark red kidney beans, drained and rinsed
1 (28-ounce) can Italian diced tomatoes
2 tablespoons extra-virgin olive oil
2 onions, chopped fine
4 garlic cloves, minced
1/2 cup pasta, dry (see above)
1 (16-ounce) bag frozen vegetables (see above)
Frozen or canned whole kernel corn
1/4 cup minced fresh basil leaves
Salt and pepper
Shredded sharp cheddar cheese (optional)
The Directions. 
1. Bring broth, beans, and tomatoes to boil in a large pot.
2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
3. Stir in vegetables and basil and cook until heated through, about 2 minutes. Season with salt and pepper.  I like to serve this with grated sharp cheddar cheese.