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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This hearty soup doesn't take long to put together with about an hour of cooking time. You can vary some of the vegetables to your taste. If you're not inclined to vegan cuisine, then feel free to use beef or chicken broth instead, maybe even adding some cooked loose Italian sausage. Read more . Use the pasta of your choice if you're bored with elbow macaroni. Ingredients:
2 tbsp. oil |
1 carrot - cooked, chopped |
1 onion - cooked, chopped |
2 celery sticks, chopped |
4 1/4 cups vegetable broth |
1 bay leaf |
1 leek - cooked, shredded |
1 potato, chopped |
1/2 lb. canned tomatoes, chopped (8 oz) |
1 clove garlic, crushed |
1/4 cauliflower, broken into florets |
1 1/2 cups elbow macaroni (or pasta of your choice) |
salt and pepper |
Directions:
1. Heat the oil in a large pan. Add the carrot, onion and celery. Fry until just beginning to color.
2. Add the stock, bay leaf, leek and potato.
3. Bring to a boil, cover and simmer for about 40 minutes.
4. Add tomatos to the pan with their juice, garlic, cauliflower, pasta and salt and pepper to taste.
5. Simmer for 12-15 minutes, until the pasta is tender.
6. Sprinkle with vegan cheese (or real fresh shredded parmesan cheese if you're not vegan).
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