Monday, May 7, 2012

Quick & Easy Vegetable Soup

This recipe was inspired by this one from Giada de Laurentis. I doubled it, skipped the crushed red pepper, the beans, and added a lot of vegetables. I made a double batch and froze some of it. I know it is summer, but this is such a quick and easy meal to take to work and if your office is anything like mine, it is frigid in the summer! Feel free to add your own veggies--even frozen ones! It is supposed to be quick and easy. You could also make this meal super inexpensive by using just the marinara, the chicken broth, 1/2 a bag of mixed frozen veggies and the pasta.

1-2 Tbs of EVOO
1 garlic clove, minced
1 onion, diced
1 cup mushrooms
2-3 carrots, diced
3 stalks of celery, diced
1 cup chopped green beans
1/2 cup corn
1 cup frozen pearl onions
2 jars of marinara sauce (I use classico)
4 cups of chicken broth
3/4 cup small pasta (I used piccolini spinach and zucchini wheels)
salt & pepper to taste

1) In a large soup pot, heat the EVOO on medium heat. Add the garlic and stir. Quickly add the onion, mushrooms, carrots, celery, green beans and corn. Heat until the onions are translucent and the mushrooms are no longer steaming.
2) Add the pearl onions, the marinara sauce and the chicken broth, until simmering.
3) Add the pasta and cook until soft, about 6-7 minutes.

And you're done! Top with Parmesan cheese if you would like.