Cabbage...I don't like it in mine but my husband loves it
Cooked kidney beans
Half broth, half water...however much liquid you want
A small can of tomato sauce
A cup of noodles of your choice
Pepper, basil, and oregano...add a little and do a taste test until you love it
Cook until potatoes and carrots are softened and noodles are finished.
Formerly known as "JessicaRenee". Single mama to Jude (Sept '09)!
1 chopped onion
6 cloves finely chopped garlic (what? I like garlic)
2 boxes/mason jars of organic chicken broth, depending on what I have
2 thickly diced zucchinis
1 lb spicy Italian sausage
2 cans chopped tomatoes
1 can white beans
1/2 bag/box of a good, dense pasta (I use radiatore)
a small handful of Italian parsley
Put the onion, fresh garlic, and mushrooms in a big ol' pot. Pour one box/jar of chicken broth in. Bring to a low boil, and let simmer until the mushrooms seem almost done (about 15 minutes). During this time, in separate pans, cook the sausage (I drain it), and the pasta (drain, set aside). Drain and rinse the beans if you're using canned. I don't drain the tomatoes. When the mushrooms are about done, add the other box/jar of chicken broth, and all the remaining ingredients (excluding pasta). Bring to a slow boil until the zucchini is tender but not overcooked (or just to your taste). Add the pasta and bring back to a near boil. Then pull from the heat. You can add water if it looks like there's not enough liquid for you. I like to put a giant handful of baby spinach in the bottom of a big bowl, sprinkle some fresh parmesan cheese on it, and then ladel the piping hot soup on top. The spinach will cook, and the cheese melts to it, and... MMM.
Wife to DH , mom to DS (4/09), and DD (8/11), and crafty and hardworking in my own right! In my parenting journey I've , , , , and. To each family their own!!
"There are words for people like me, but I don't think there are very many."
1cupOnion -- chopped
5Cloves Garlic -- minced
1/2 cupCelery -- chopped
1cupCarrot -- chopped
3quartsChicken or Beef Broth
1cupZucchini -- cubed
1cupGreen Pepper -- chopped
1/2 tspBlack Pepper
1cupsCooked Cannellini Beans
2cupsCooked Borlotti Beans (cranberry beans)
1/4cupDry Red Wine
2 cupsTomatoes -- chopped
10ozFresh baby Spinach
1/2cupFresh Parsley -- chopped
1/2cupParmesan Cheese -- grated
In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 teaspoon salt, celery, and carrot. Cook on low heat for 5-8 minutes. Add broth, zucchini, green pepper, parmesan rind, spices (except parsley and basil), beans, and wine. Cover and simmer 15 minutes. Add tomatoes and basil and bring soup to a rolling boil; add pasta and cook until al dente. Add spinach and parsley; remove parmesan rind and bay leaves from soup. Serve immediately, topped with grated parmesan cheese in each bowl. Serves 6-8
Proud wife to my handsome husband Malachi David (2010) and Jeremiah Daniel (2012) joined our family via two lovely homebirths. Doula for 7 years and now finally an apprentice midwife!
Very similar to many others out there. The great thing about soup is you can add or delete anything you want, depending on personal preference, season and what you have on hand. The secret to this is using the tomato paste. It gives it that depth that some veggie soups don't have. I normally choose to cook the pasta separately, and put in on the side. I prefer it this way because I dislike mushy noodles. Plus everyone can add as many, or as little as they would like. Now I'm hungry for some veggie soup!!
Here is my list:
Can of crushed tomatoes and/or fresh
Mix of italian herbs
Christine: Mama to DS 04/17/08 *Infant Stroke Survivor* Always remembering:
Took a 'break' from TTC and look what happened: !!!! for a healthy, full term baby to be born August 2012!! Hoping for a !