Wednesday, May 11, 2011

Cup of Garden Soup

Last months
Better Homes & Gardens

featured this soup
by Jamie Oliver.

It was so

Cup of Garden Soup
Adapted from: Jamie Oliver

1 tbsp. olive oil
2 strips bacon, finely chopped
1 clove garlic, finely chopped
1/2 red onion, finely chopped
2 carrots, chopped
2 stalks of celery, chopped
1 zucchini, diced
1 leek, chopped
1/2 tsp, dried oregano
1/2 tsp, dried thyme
1 tsp, dried basil
1 bay leaf
2 14.5 oz cans diced tomatoes
1 large potato diced
1 cup diced cauliflower
1 15.5 oz can chickpeas, drained and rinsed
4 cups vegetable broth
1/2 cup small pasta (or broken long noodles)
salt and pepper

1. Heat a large sauce pan over medium head and add the olive oil. Add the bacon and fry until it starts to golden. Then add the garlic, onion, carrots, celery, zucchini, leek, oregano, thyme, basil, and bay leaf. Cook slowly for 15 minutes, stirring now and then until the vegetables begin to soften.

2. Add the tomatoes, potato, cauliflower, chickpeas, and vegetable broth. Cover and bring to a boil. Once it begins to boil, turn to low and simmer for 30 minutes (or until the potatoes are done).

3. Add 2 cups of water to the pan and return to boil. Add pasta and cook until done.

4. Check if it needs more seasoning to you liking, then serve!! 

1 comment: