A hearty tomato based soup full of chunks of tender vegetables, Italian spices, a little parmesan & noodles too! An easy soup to throw together and use up all those vegetables sitting in fridge.
INGREDIENTS
2 tbsp Olive oil
Onion, diced
2-3 Carrots, diced
2 sticks Celery, diced
4 cloves Garlic, pressed
1 tbsp Basil & Oregano
1 tap Thyme
1 tsp Salt & Pepper
1 Bay leaf
1 rind of Parmesan cheese (or a ½ cup of grated works too)
2 cans Whole or Diced Tomatoes
3 cups Vegetable (or Chicken stock works too)
1 can Kidney Beans, drained
1 can cut Green Beans, drained
1 cup Noodles (whatever you have on hand, a smaller size noodle works best)
1 small Zucchini, diced
Handful of Parsley, chopped
INSTRUCTIONS
In a large dutch oven, heat olive oil on a medium heat. Add in diced onions, carrots and celery. Cooking until tender, then add in the pressed garlic and cook for another minute until fragrant.
Add in the spices and let mixture cook together for a few minutes, feel free to add a bit of water or stock to help keep the mixture moist. Next pour in both cans of tomatoes, if you choose whole tomatoes break them up with a wooden spoon but be aware of exploding tomato juices! You can also add the stock and the parmesan rind or cheese.
Now you can bring the soup up to more of a boil, stirring every so often allowing flavors to mingle and combine. You can now add in the drained kidney and green beans. Let this mixture simmer for at least 30 minutes. Finally add in the noodles and cook for another 15 minutes or so until noodles become tender. You can now add in that diced zucchini and cook for another 5 minutes or so. Test taste for flavor and adjust spices as needed. Serve hot with a fresh bun or a sandwich.
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