Veggiestrone Soup

A mixed vegetable soup that tastes delicious with almost any combination of seasonal vegetables. Chop them up and put them in the pot. Soups on!!

Ingredients:

1 cup of leeks sliced
1 cup of celery finely chopped
1 cup of carrots finely chopped
1 cup of onions diced
1 tbs of garlic minced, approx. 3 cloves
1 cup of string beans chopped into 1 inch pieces
1 cup of cauliflower, chopped into small pieces
½ tsp of ground rosemary
¼ teaspoon of ground sage
1 tsp of marjoram
1 15 oz. can of cannellini beans, rinsed and drained
1 28 oz. can of diced tomatoes
4 cups of water
1/8 cup of uncooked orzo
½ tsp of salt
½ tsp of pepper
3 tbs of olive oil

Preparation:

1. Warm the olive oil in a heavy bottomed soup pot and add all the fresh veggies and spices, except the salt. Sauté for 10 minutes of a medium high heat
2. Add the beans, diced tomatoes, water, salt and Orzo. Bring to a boil.
3. Reduce heat and let simmer for 30 minutes, stirring frequently

Cook’s Note:

You can substitute small macaroni, elbows or shells for the Orzo, or even break up spaghetti noodles into small pieces.