We love soup. Often what happens, I add too much rice – I love rice too, and end up with some sort of stew. Determined to make a proper soup this time, I boiled pasta separately and added it back in each bowl – this keeps the grain/starch from absorbing all the liquid and becoming mushy. We used broccoli in this recipe which has great flavor, but if you are making a pot of soup to eat over a few days, an equal amount of shredded Savoy cabbage would be a better choice as I think it keeps better over time. Broccoli can become a bit sour after a few days especially with the tomato base.
2 Tbsp Canola Oil
1/2 cup of chopped Onion (I use frozen, they are so handy.)
3 medium Carrots, cut into 1/4″ discs
2 ribs Celery cut into 1/4″ slices
1/2 lb Red Potatoes, cut into 1/2″ dice
1 small head of Broccoli cut into bite size pieces (or 8 oz of shredded Savoy cabbage)
8 oz Fresh Spinach
8 oz French Green Beans , cut in thirds
2 14 oz can of Petite Dice Tomatoes
1 Bunch of Basil, pick the leaves and tear into pieces
1/2 cup White Wine
1 tsp Honey
5 cups of stock or chicken broth
salt and pepper
8 oz of dried Pasta, cooked accordingly to package – we used Orecchiette, but use what you like
3 oz grated Parmesan Cheese
- Heat a heavy 5 quart pot and add the Canola Oil
- Add the Carrot, Celery and the Onions
- Saute for 3 minutes
- Add the petite dice tomatoes, broth and wine, simmer for 5 minutes
- Add the Green Beans, and Broccoli (or Cabbage) simmer for 5 minutes
- Add the Spinach and the Basil and simmer until they are wilted and all the vegetables are tender
- Stir in the honey and adjust the salt and pepper
