Saturday, September 29, 2007

Quick n' Easy Comfort Soup (Tomato & Pasta)

This soup is modified from a recipe of Giada's and is vegetarian, although it could easily be vegan if you used vegan pasta and didn't add cheese. But honestly, why would you do that?

1 large onion, roughly chopped
2 carrots, sliced into rounds or half-rounds
6 garlic cloves, smashed
2-3 T dried basil
2 T dried oregano
1 T hot red pepper flakes
1 can stewed tomatoes
1 can tomato sauce
2 cans cannellini beans
2 medium zucchini, cut into half-rounds
1/2 C dried pasta of your choice
your favorite Italian cheese to garnish

Heat a generous swirl of olive oil in your soup pot. Add the onion, garlic, carrots, and spices, and saute until tender. Add canned ingredients, pasta, and about a cup of water, and simmer until the pasta is done. Add zucchini toward the end, and once it's done, serve with cheese, a big chunk of crusty bread, and a glass of wine. The result is a warm, gooey, spicy bowl of comfort that freezes really well (add in a couple of tablespoons of water when you reheat).


krysten said...

you had me at "6 cloves of garlic", hee!

iamchanelle said...

mmmm, cannellini beans! my favourite!

this sounds GREAT.

evanhoyt said...

The "T" is for "teaspoon," right?