Sunday, June 14, 2009

Italian Vegetable Soup

This is a really herby, healthy soup. It isn't hardy and full of bold flavors like I usually make. Sometimes you need simple though. The flavor of rosemary is very prevalent and the huge slices of zucchini give it a unique and interesting touch. Growing up, we ate a lot of canned vegetable soup, drenched in beef broth and full of starchy potatoes. It was delicious then, but the more I think about it, the less that sounds like "vegetable" soup to me. I tried to keep mine vegetable heavy, and light feeling. The garlic croutons give it a great, crunchy contrast.

[[Italian Vegetable Soup]]
You don't have to use the same vegetables. The great thing about vegetable soup is it can change with the seasons and still taste great. Use whatever is available locally to you. I got all this at the Clintonville Comminity Market.

2 larged chopped carrots
1 chopped zucchini
1 small red onion chopped
2 chopped celery sticks
1/2 cup peas
1/2 cup corn
4-5 cloves garlic
4 tbs olive oil
1 14 1/2 oz can of diced tomatoes
3 cups vegetable broth
1 cup water
2 bay leaves
2 tbs Italian seasoning
a dash of salt and pepper

-- heat olive oil and add all vegetables. Cook about 8 minutes. Then add the undrained can of tomatoes.
-- add broth and water with the bay leaves and cook covered on medium heat about 10 minutes until vegetables tender.
-- remove bay leaves, and add the seasoning and stir.
-- serve with garlic croutons.

No comments: