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