Winter Vegetable Soup

From the kitchen of One Perfect Bite...A phone call last night, led to an early morning fishing trip for the Silver Fox. While invited, the idea of being on the water in a small craft at 8 in the morning, is my idea of nothing whatever to do. I'm more than happy to feed those hearty souls, but they'll have to do without my company until warmer weather and daylight savings time kick in. I was up before first light to make a quick thermos soup for the fishermen, and tonight's feature recipe is the one I chose to make for what I laughingly call their picnic hamper. This is an almost effortless soup, and it packs a surprising flavor punch for something that is so easy to prepare. The vegetables and macaroni make it quite filling, and if you start with a really well-flavored broth, you can't go wrong with this recipe. Feel free to add or subtract ingredients, but do remember that the macaroni will siphon stock, so make sure you use enough liquid to keep the soup in balance. I have one of those old quart thermos bottles that factory workers use to carry with their lunches, and I still use it when we have to tote hot liquids. It must be close to 40 years old and it still works beautifully. Despite the fact we've put a man on the moon, the newer thermos bottles don't seem to work as well as my battered beauty. While I can't lend you my thermos, I hope you'll take a look at the recipe and use it as a road map for soups of your own. Here is how my winter vegetable soup is made.


Winter Vegetable Soup...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
1 tablespoon minced garlic
8 cups chicken or vegetable stock
1 (14-ounce) can diced tomatoes
2 cups uncooked whole wheat elbows or other small macaroni1
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cups loosely-packed baby kale
salt and black pepper

Directions:
1) Heat oil in a large pot set over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, pasta, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
2) Add kale and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm. Yield: 4 to 5 servings.

                    

                                     Older Posts

             One Year Ago Today:                                                                 Two Years Ago Today:

           Lemon Ricotta Pancakes                                                            Peanut Butter Fudge Bars   

                 Three Years Ago Today:                                                     Four Years Ago Today: 

Martha Washington's Cherry Bread Pudding                                Bubble and Squeak Potato Rosti