During last week's Snow Day (thank you mother nature!) I was craving some warm homemade soup. Luckily, I had some extra veggies laying around in my fridge. Like many of my recipes, you can adjust and improvise on this one too.
Ingredients:
Ingredients:
- 2 cloves of garlic
- 1 Tablespoon of extra virgin olive oil
- 1 Zucchini
- 1 Italian Squash
- 4 Carrots Stalks
- 1 small onion
- 1 can of cannellini beans
- 1 can of diced petite tomatoes (half drained)
- 2 Quarts of Vegetable Stock or Chicken Stock
- S&P and basil seasoning to taste
- 12 oz cooked pasta, any shape!
Step 1:
Wash and dice all veggies. Drain and rinse the beans.
Step 2:
In a medium to large pot, saute garlic in olive oil until fragrant.
Wash and dice all veggies. Drain and rinse the beans.
Step 2:
In a medium to large pot, saute garlic in olive oil until fragrant.
Step 3:
Throw in the zucchini, squash, beans and seasonings. Cook on medium heat for about 5 minutes. Add about 1/2 cup of water.
Throw in the zucchini, squash, beans and seasonings. Cook on medium heat for about 5 minutes. Add about 1/2 cup of water.
Step 4:
Add the vegetable stock and tomatoes (I ended up using 3/4 of the can & freezing the rest).
Bring soup to a boil, then reduce to a simmer and cook for about 15-20 minutes bringing all flavors together, stirring occasionally.
Add any additional seasonings to taste. I always top my bowl of soup with freshly grated parmesan cheese. ENJOY!!
Add the vegetable stock and tomatoes (I ended up using 3/4 of the can & freezing the rest).
Bring soup to a boil, then reduce to a simmer and cook for about 15-20 minutes bringing all flavors together, stirring occasionally.
Add any additional seasonings to taste. I always top my bowl of soup with freshly grated parmesan cheese. ENJOY!!