Happy Thursday, everyone!
Let's get straight to the recipe today, folks. You may, or may not, know this but I am a big soup eater. It's the perfect compliment to just about any meal. It's usually low in calories. And in the case of this soup, I can mindlessly make it while the Superbowl is on.
This minestrone is pretty adaptable, so feel free to throw in any other add-ins that you see fit. Beans would be a great addition. I would have put some in, but I was completely out! The horror!
It's very likely that I posted something like this before, but every separate winter needs its own separate minestrone. Amen to that!
This makes roughly four servings and freezes like a dream. Try this out; you'll never regret a good soup!
2 cups veggie stock
1 can crushed tomatoes
1 cup carrots, roughly chopped
1/2 onion, chopped
1/2 cup frozen corn
1 cup frozen green beans
2 tsp garlic
1/2 cup dried pasta
Heat 2 tbsp olive oil in a dutch oven. Saute the onion and garlic until the onion becomes translucent, roughly ten minutes. Add the carrots, saute another 5-8 minutes. Give the basil and parsley a liberal shake over the vegetables and stir. Pour in the stock and crushed tomatoes; bring to a boil. Reduce to a simmer.
Add in the frozen vegetables and dried pasta. Simmer until the pasta is tender, 10-15 minutes. Now, eat, eat, and eat some more!
Are you guys soup lovers? What are your favorite ones? Link 'em up in the comment section!!