A hearty vegetable soup for when it starts to get cold outside. You can make it completely vegan, or add in a little Parmesian or Pancetta, depending on your preferences.
Prep. Time: 30 mins.
Cooking Time: 45 mins.
Ingredients:
1 Onion, Diced
2 Cloves Garlic, Minced
1 Tbsp Olive Oil
4 Large Carrots, Chopped
28 oz. Tomatoes
8 cups Vegetable or Chicken Broth
15 oz. Kidney Beans
1 1/2 Cups Celery, Chopped
1 Cup Cabbage, Chopped
1 tsp Oregano
1 tsp Red Pepper Flakes
1/2 tsp Basil
1/2 tsp Basil
1/4 tsp Thyme
1/2 lb Pancetta (optional)
1 lb. Elbow Macaroni
Directions:
Saute the onions and garlic in the olive oil and red pepper flakes for 5-10 mins., until the onions become translucent.
Add in the chopped vegetables, stock, tomatoes, kidney beans and remaining spices.
Bring to a boil, reduce heat and simmer for 45 mins.
Serve over elbow macaroni with shredded parmesian and pancetta (optional).
Prep. Time: 30 mins.
Cooking Time: 45 mins.
Ingredients:
1 Onion, Diced
2 Cloves Garlic, Minced
1 Tbsp Olive Oil
4 Large Carrots, Chopped
28 oz. Tomatoes
8 cups Vegetable or Chicken Broth
15 oz. Kidney Beans
1 1/2 Cups Celery, Chopped
1 Cup Cabbage, Chopped
1 tsp Oregano
1 tsp Red Pepper Flakes
1/2 tsp Basil
1/2 tsp Basil
1/4 tsp Thyme
1/2 lb Pancetta (optional)
1 lb. Elbow Macaroni
Directions:
Saute the onions and garlic in the olive oil and red pepper flakes for 5-10 mins., until the onions become translucent.
Add in the chopped vegetables, stock, tomatoes, kidney beans and remaining spices.
Bring to a boil, reduce heat and simmer for 45 mins.
Serve over elbow macaroni with shredded parmesian and pancetta (optional).
