I've been on a soup kick all week. We've had beef stew that son made, chicken noodle soup and a chicken, cheese and Brussels sprout soup out. Today I'm experimenting with my version of minestrone soup.
olive oil
8 cups of chopped veggies
red onion
carrots
celery
parsnips
sweet potato
4 cloves of garlic sliced thin
fresh rosemary chopped
fresh thyme chopped
1 TBSP oregano
4 cups veggie stock
4 cups beef stock
1 can diced tomato with the juice
1 can black beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 can chick peas drained and rinsed
1 bay leaf
2 astragalus root pieces
salt and pepper
handful or two of tiny pasta
Swirl olive oil in large pot to coat bottom. When it is hot add 8 cups of veggies and cook stirring about 5 minutes. Add garlic and herbs. Cook another couple of minutes. Add everything but the past and simmer. 10 minutes before serving add the pasta.
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