Saturday, February 22, 2014
I call this “What’s in the Pantry” vegetable soup. This winter just won’t give us a break and soup seems like the appropriate meal – again. Just add whatever vegetables you have on hand or replace potatoes for the noodles
“What’s in the Pantry”? Vegetable Soup
Olive oil for sautéing
1 yellow onion, finely chopped
4 stalks medium to small celery stalks, diced
3 carrots, diced into half moons
2 garlic cloves, minced
Tuscan kale, chopped (whatever I had left)
6 cups vegetable broth (6 cups water and 2 veggie broth cubes)
noodles (I added a cup of Spinach Ribbon noodles)
dill (as much as you have), minced
salt and pepper to taste
Add olive oil to soup pot and add onion, celery, carrots and garlic cloves. Salt and pepper the veggies and let sauté for approximately 10 minutes. I then add the veggie broth cubes and mix around and cook an additional 5 minutes.
Add water and pasta then turn up to a boil then simmer until carrots are tender, approximately 20 minutes. Add the kale and dill then serve once kale is tender.