It’s our second snowstorm in a week, and hopefully the last big one of the winter! As I look out my window with a view of Central Park, I can see the slanting snow filling the sky and overing the grounds. It’s the perfect day for a bowl of warming homemade soup. I happen to have some broth in the cupboard and vegetables in the fridge – so that’s all I need!
This soup really is so simple to make that you hardly need a recipe. You can also substitute the vegetables that I used with whatever you have on hand.
Homemade Vegetable Soup
(enough for 2 large bowls)
- 3/4 cup of cooked pasta (I used bowtie but any type works)
- 32 oz. of broth (vegetable, chicken or beef broth all work – it’s whatever you prefer)
- 2 carrots cut into discs
- 1 – 2 shallots (sliced or diced)
- 1 clove of garlic (minced)
- 1/4 cup of diced red pepper
- 1/4 cup of sliced red cabbage
- 1/4 cup of chopped beets
- 1/4 cup of cherry tomatoes or diced tomatoes
- 1 cup of spinach leaves
- 2 – 3 TB. cup of chopped parsley
- 2 TB. of fresh oregano (thyme works as well)
- 1 teaspoon of dried herbs (I used Simply Organic Garlic & Herb Spice Right blend)
- salt & fresh pepper to taste
* Cook the pasta according to directions – then drain and set aside.
* Pour the broth in a pot and start to simmer.
* Prepare the vegetables by cutting or slicing them into bite size pieces.
* Drop the cut veggies into the simmering broth and cook until the carrots are fork tender. (Reserve the spinach and then stir in right before serving)
* Add the pasta and seasoning and adjust the salt & pepper.
Pour into two large bowls and serve while nice and hot. Pass the grated parmesan.