Making something from nothing! Vegetable Minestrone Soup…
No food in the house, and I didn’t feel like shopping, so I got the idea to make soup.
No onions, very few produce…
But there was a leek, bell pepper, carrots, and squash from the garden;
kale and celery from the last produce box;
homemade canned tomatoes in the fridge;
green beans and corn in the freezer from the summer garden;
a can of kidney beans and a box of pasta and some organic vegetable broth.
Dinner, yum!
Ingredients
- 1 cup ditalini pasta (small round tubes)
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 leek
- 3 carrots
- 3 stalks celery
- 1 bell pepper
- 14 oz can diced tomatoes
- 48 oz vegetable broth
- 4 leaves kale
- 2 squash – zucchini, patty pan, etc.
- 1 cup green beans
- 15 oz can kidney beans
- 1 cup corn, fresh or frozen
Directions
- Chop veggies into bite-sized pieces.
- Boil water in a small pot, and cook about 1 cup pasta according to directions on the package but cut about 3 minutes off the cooking time. When it’s done, drain, rinse and set aside.
- Sauté leek in olive oil with garlic a few minutes. Add celery, carrot and bell pepper. Continue to sauté about 3 more minutes.
- Add about 1 cup diced tomatoes, canned. (Mine were from the garden that I had canned a few weeks ago.)
- Slowly add about half the vegetable broth, to cover vegetables about an inch above.
- Add squash, kale and green beans.
- Drain and rinse kidney beans in a colander, add to pot.
- Add corn and pasta.
Yes, it’s getting to be soup weather. Thanks for the comment.
Looks yummy! Love a good veg soup in chilly weather!
Thanks for your comment. The soup is so easy to make and delicious. Add any spices that you enjoy most.
Yum! That looks very hearty and delicious