Tuesday, May 9, 2017

Fumbling Toward Culinary Talent: Green Vegetable Soup

I created/adapted this soup based on a recipe that was in Cooking Light that is called "Minestrone Verde." That recipe uses basil, and I didn't have basil or leeks, and I had other ingredients that I wanted to use. I forgot to add peas, so if I make it again I might use basil, green onions, and peas. 

2 garlic cloves, minced
Half of a yellow onion, chopped finely
Olive oil for sautéing 
2 medium size zucchinis, sliced into half moons
1 head of broccoli
2 containers of chicken stock
3 handfuls of spinach, chopped coarsely
Half a box of tricolor rotini, cooked
Lots of cracked black pepper
Kosher salt to taste
Healthy portion of Penzey's Ozark Seasoning

In stock pot, heat olive oil on medium and dump in the onion and garlic. Sweat those until the onions are tender. Add the zucchini and broccoli and cook for a while. 

Once the zucchini are tender, add the stock and spinach. Simmer for 10-15 minutes and then add the pasta and cook for 5 minutes or so. Add in salt, pepper, and seasoning.  

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