Here's what you will need:
Vegetable broth (2 cartons=62 oz) *I prefer the low sodium, organic ones but that's just me!*
Canned diced tomatoes (1 can=14 oz)
Small pasta, I used mini farfelles (bow ties)
Assorted veggies:
-Carrots (a few whole or a bag of baby carrots, sliced into smaller pieces, 1/4-1/8 inch thick)
-Zucchini (skin on or off is your choice!)
-Onion (diced finely)
-Garlic
-Cabbage
-Green beans
Fresh thyme
Course ground pepper/salt (to taste)
Basil
Oregano
Olive oil
First, chop all the vegetables.
Next, pour a few tablespoons of olive oil onto the bottom of a large pot, on medium-low temperature. I let the vegetables cook in there, stirring every so often, for about 15 minutes. I added some seasonings at this point (salt, pepper, garlic powder).
After the veggies have softened up a bit, pour the vegetable broth into the pot. I used two entire cartons, which was the perfect amount of broth for a hearty soup like this.
I added one cup of the bow tie pasta, toss in some thyme, put the lid on the pot, and let it cook on medium for about half an hour.
I tasted it at that point and opted to more seasoning (oregano, basil, garlic powder, salt, pepper). It was delicious! I would recommend it served with a dallop of pesto or some parmesan cheese (though that would make it not vegan).
Bon appetite!
And comment if you have any questions! I'd be happy to answer anything!
Just added broth! |
Soup after half an hour of cooking... YUM! |
I tasted it at that point and opted to more seasoning (oregano, basil, garlic powder, salt, pepper). It was delicious! I would recommend it served with a dallop of pesto or some parmesan cheese (though that would make it not vegan).
Bon appetite!
And comment if you have any questions! I'd be happy to answer anything!
-S
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