Saturday, February 9, 2013

Because Rachel asked, here’s my veggie soup recipe. It’s the easiest thing in the world, and if you don’t count the time it takes to chop stuff up, it only takes about 35-45 minutes:

Dice up some onions/carrots/celery (you want about a 2/1/1 ratio), sauté those in some olive oil until they soften, throw in some chopped garlic, and cook for another minute or two. Then, add in a big can of diced tomatoes (I used San Marzano ones last night and I swear it made the soup taste better), a 15-ounce can of kidney beans (drained), some tomato paste, and about 4 cups of veggie stock. (I used box stuff, homemade makes it a lot better.) This is also a good time to add seasonings: I use salt, pepper, Italian seasoning and—this is important—a good squirt of Sriracha. All of those are to taste, of course.

Let that come to a boil, and then simmer for like 10-15 minutes. Then, throw in about 3/4 cup of pasta (I use small shells but any wee little pasta will probably do), and cook that for about 5 minutes; then, throw in anywhere from 2/3-3/4 cup of frozen peas, and let that cook for about 4 minutes. Toss in some greens—I use spinach or kale most of the time—and once those have wilted, your soup is done. And obviously you have to top it with some Parmesan cheese when you serve it; swirling in a little bit of pesto is good, too.

(Note: The stock absorbs into this when you store it, so I always end up adding more when I reheat it. But the soup gets so much better overnight.)


  1. gediknight reblogged this from plittly
  2. mipiai reblogged this from plittly and added:
    Am eating this right now (with piri-piri instead of Sriracha) and it’s AMAZING.
  3. marblesoda reblogged this from rachelfershleiser
  4. rachelofcyberia reblogged this from rachelfershleiser
  5. rachelfershleiser reblogged this from plittly and added:
    Special to Stock Tips! Amy on vegetable soup!
  6. plittly posted this