Vegetable Soup
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 large carrots chopped
- 1 stalk celery chopped
- 3 cloves garlic grated
- ½ teaspoon dried rosemary
- 3 bay leaves
- 4 cups (1 liter) vegetable broth add more if necessary
- 1 small 15-ounce can (400 grams) diced tomatoes
- 1 small 15-ounce can (240 grams) white beans drained and rinsed
- 4 cups (400 grams) cauliflower florets 15 ounces, fresh or frozen
- 1½ cups (200 grams) potatoes 8 ounces, fresh or frozen, diced
- 1 heaping cup (130 grams) green beans 4 ounces, fresh or frozen
- ½ cup (100 grams) risoni or orzo pasta
- 1½ teaspoon salt or more to taste
- ¼ teaspoon black pepper or red pepper flakes
- 6 leaves fresh basil + basil pesto + parmesan, optional as toppings.
- Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 2 large carrots, 1 stalk celery (all chopped), and sauté on medium heat for 3 minutes.Add 3 cloves garlic (grated), ½ teaspoon dried rosemary, and 3 bay leaves and sauté one more minute.
- Add 4 cups vegetable broth, 1 small 15-ounce can diced tomatoes, 1 small 15-ounce can white beans, 4 cups cauliflower florets, and 1½ cups potatoes (diced).Season with 1½ teaspoon salt and ¼ teaspoon black pepper, stir, cover with a lid, and bring to a boil on high heat.Then crack the top open and simmer for 15 minutes on medium-low heat.Add 1 heaping cup green beans and ½ cup risoni and cook for 8 to 10 more minutes or until the pasta is cooked.Add more broth or water if necessary. The pasta will soak up some liquid.
- Taste and adjust for salt before serving it with a drizzle of good olive oil, fresh basil, and a slice of crusty bread rubbed with garlic.6 leaves fresh basil and grated or shaved parmesan are optional.
