I had tons of leftover vegetables in the fridge because The Roommate was experimenting with a strange (liquid) diet. I decided to use the leftovers to make vegetable soup. I didn’t follow a recipe, just this.
It was hearty and delicious, and the perfect dinner for a rainy, gross day. Clean out your fridge, and make this!
Here’s what I did.
1 tablespoon olive oil
1 cup red onion, coarsely chopped
3 cloves garlic, minced
3 cups carrot, coarsely chopped
3 cups celery, coarsely chopped
1 cup broccoli florets, chopped
1 cup frozen corn
1 cup kale, chopped
1-2 cups pasta
3-4 tablespoons tomato paste
1 cup marinara sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
1 teaspoon garlic powder
2 teaspoons herb de provence
1 teaspoon dried basil
4-6 cups water
Start by heating up olive oil in a dutch oven. Add onion and garlic and sauté until onions begin to look tender and garlic becomes fragrant. Add the rest of the vegetables and cook for 10-15 minutes. Cook pasta until al dente in a separate pot. Drain and add to soup mixture. Add in the rest of the ingredients. Season with salt and pepper to taste. Let soup simmer for 30-45 min or until you’re ready to eat.
Yep, that’s all. Don’t feel like you need to use this combination of vegetables — it’s what I had in my fridge. Combine any combination of veggies you have (though I would be sure to use onion and garlic at least), as well as your favorite combination of herbs. Potatoes would be delicious. Or substitute pasta for rice. It’s up to you.
Check back tomorrow for the Sun-Dried Tomato, Parmesan, and Pistachio Biscotti. They were SO yummy and the perfect addition to a vegetable soup. Have a wonderful Wednesday everyone!