MONDAY RECIPE POST - VEGETABLE SOUP WITH BUTTERFLY PASTA

I thought it would be nice to make soup for today's post.  I don't have a link for the recipe as I just add whatever vegetable I have available, and there are plenty in here.

Vegetable Soup

2 tablespoons olive oil

1 yellow onion, finely chopped

2 cloves finely chopped garlic (optional)

6 cups vegetable broth 

1 cup red wine

7 ozs. tomato paste

3 cups diced tomatoes use fresh or canned

16 ozs. frozen peas

16 ozs. frozen corn

2 carrots, thinly sliced

4 celery stalks, thinly sliced

1-2 russet potatoes, cubed

Small head of broccoli

Small head of cauliflower

1 cup butterfly pasta, uncooked

Grated Parmesan Cheese for serving


Heat the oil in a large saucepan over medium heat.  

Add the onion and garlic if using. Stir until they become transparent; about 2-3 minutes.  

Add the broth and tomato paste; bring to a boil.

Add the remaining ingredients except for the butterfly pasta.  Cover and reduce heat to low. Simmer until your vegetables are cooked, about 35-40 minutes.  

We cooked our pasta in a separate pot according to the package directions, and added them to the soup after draining.  You can probably save this step and add to the broth, timing at your own discretion.

Soup can be stored in the fridge for up to one week, or in the freezer for up to six weeks.

Yield: 8-10 servings

So, what did we think?  

This is one of our favorite soups that we have made several times.  It is always very tasty, and it always looks different every time as you can use any of your preferred vegetables, and garnishes, whatever you have available. 

It is very hardy and it stands on its own. At times all we have done is sprinkle grated Parmesan cheese over the top, with lots of pepper.  

We have also served it with a crusty bread or cornbread.

The soup only seems to get better after two or three days.  I freeze the leftovers and have doubled  original ingredients so that I can do just that.

A favorite sandwich would go nicely with this. Plain old cheese on toast is another we have paired it with.

If you find you are using up all the broth, add a little more to make it more of a soup.  

You can add your own seasonings on top.  In these pictures I used my furikake umeboshi.  Sliced green onions are good also. Each night for three nights we tried something different on top and enjoyed them all.

Thanks for looking and have a great week!