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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my sister's recipe, but I have to share it because it's so good! A great vegetarian recipe that's healthy too. The recipe would be vegan if you use eggless pasta and omit the Parmesan cheese. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
2 carrots, peeled & chopped |
2 medium red potatoes, chopped |
6 cups vegetable broth |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
3 dried bay leaves |
2 tablespoons sugar |
1 (15 ounce) can diced tomatoes with juice |
1 (15 ounce) can kidney beans, drained |
5 -6 ounces frozen chopped spinach |
1/4 cup orzo pasta or 1/4 cup other small shell pasta |
2 -4 cups water |
salt and pepper |
3 tablespoons cornstarch |
grated parmesan cheese |
Directions:
1. Sauté the onion and garlic in olive oil over medium heat.
2. Add carrots and potatoes and stir for a few minutes.
3. Add broth, spices, and sugar, and simmer until the vegetables are almost tender.
4. Add tomatoes, beans, spinach, pasta, water, salt and pepper. Continue simmering until everything is warm and pasta is cooked.
5. Dissolve cornstarch in a little cold water, add to the soup, and bring to a boil.
6. Once the soup is boiling, remove from heat. Sprinkle with Parmesan just before serving.
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