Simple Vegetable Soup

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Most people think of soup as a fall and winter meal. The perfect thing to keep you warm on a cold winter’s night. However, in our house every night seems to be a cold winter’s night due to my husbands love for air conditioning.

 

 

This means that we have soup almost all year round. Don’t worry once the hot summer months really kick in I will spare you with the soup recipes… at least I’ll try!

 

 

Outside of the whole trying to stay warm during the spring and summer months predicament, soup can be a wonderful meal to help those of us who are trying to prepare for swimsuit season. Yes, for all of us who have been staying warm with our few extra pounds, it’s time to buckle down and start thinking about summer – and yes I have had a few of those swimsuit nightmares recently. Simple Vegetable Soup, Minestrone Soup, and Cream of Asparagus Soup, are all wonderful ways to feel full without the regret.

 

 

You will love this Simple Vegetable Soup with its hearty vegetables and mouth-watering flavors!

 

Ingredients

3 tablespoons butter

1 stock of celery

10-12 baby carrots or 1 large carrot

3 minced garlic cloves

2 red potatoes or 1 large russet potato

1 zucchini

2 roma tomatoes

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon garlic powder

2 ½ cups vegetable broth

1 ½ water

½ cup dried pasta – we used DaVinci Stars – affiliate link

1 teaspoon basil pesto

¼ teaspoon dried basil

 

First, prepare all of the vegetables. Thinly slice 1 stock of celery, and 10-12 baby carrots, mince the garlic cloves, dice the 2 red potatoes, quarter the zucchini, and dice the 2 tomatoes.

 

Melt 3 tablespoons of butter in a large pot at medium heat. Then add the chopped celery, carrots, minced garlic, ¼ teaspoon salt and ¼ teaspoon pepper – you will use the rest at the end.

 

Then add 2 ½ cups vegetable broth, 1 ½ cups water, and the 2 diced red potatoes, and turn the heat to high until it begins to boil then turn the heat down to medium high.

 

Once the potatoes begin to become tender – about 5-8 minutes – add the zucchini and the pasta.

 

*You could always cook the pasta on the side if you know you are going to let it simmer for a while and you are worried it might become to mushy – or if you like to have the ability to add as much or as little pasta to each serving.

 

Then once all of the vegetables are tender, add the diced tomato and spinach. Also, add 1 teaspoon basil pesto, ¼ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon crushed dried basil – crushing the dried basil helps bring out more flavor.

 

Continue to let simmer for at least 5-10 minutes or until you are ready to eat.

 

 

Enjoy with a sprinkling of black pepper and parmesan cheese.

  

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