February 26, 2016

Meatless Meals - Veggie Soup

Ahhhh, Lent.  A time of sacrifice.  A time of prayer.  A time of remembering to fix meatless meals every Friday.  I will admit, I'm pretttty good at remembering, but not always 100%.  Last Friday I fixed this delicious Vegetable Soup and it got rave reviews from my whole fam...even the toddler!

This recipe really is sooooo versatile.  I actually based it on my favorite Pasta e Fagiole soup recipe and just omitted the beef and added green beans and corn.  

You can get as creative as you want with the veggies and/or beans that you add.  You can even switch out diced potatoes instead of pasta.  You can use canned, frozen or fresh veggies; it's absolutely customizable.

This recipe is totally yummy and totally flexible, just how life should be.  Enjoy!

Vegetable Soup
Print here!

Olive Oil for Sauteing Veggies
1 C sweet onion
1 1/2 C peeled and chopped carrots - I used pre-shredded carrots to save time.
1 C chopped celery
2 cloves garlic, minced
4 C chicken broth
2 can diced tomatoes - undrained
1 jar spaghetti sauce
1 C small pasta - I used Ditalini
1 C frozen or fresh green beans - you can also use canned beans for a time saver.
1 C frozen corn - canned corn can be substituted.

Heat olive oil in a large pot over medium heat.  Add onions, carrots, celery and garlic.  Saute until soft.  Add broth, spaghetti sauce, tomatoes, pasta and any additional seasonings desired.  Bring to a boil, then add green beans and corn.  Reduce heat to medium low, cover loosely and simmer until pasta is tender, about 20-30 minutes.  Serve warm with croutons on top for added crunch.

PS-  It's even better the next day!

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