Garden Vegetable Soup

Yield

8 people

Time

45 minutes

An easy and hearty wintery Minestrone from scratch just like grandma used to make. Meatless, naturally vegan, healthy and comforting.

Ingredients

– 1 yellow onion diced – 1 carrot (grated or finely chopped) – 1 red bell pepper diced – 2 Tbsp capers roughly chopped – 4 garlic cloves minced – 1 Tbsp fennel seeds – 2 sprigs rosemary – 8 sprigs fresh thyme – 2 bay leaves – 28 oz can diced Italian tomatoes – 1 fennel bulb , thinly sliced (or sub with 2 cups of cabbage or 3 celery ribs) – 1 cup short shape pasta – 8 cups water – 1/2 cup Italian parsley (or 1-2 cups dark leafy greens) – S + P to taste

1.Preheat a heavy bottom soup pot over medium heat. Sautee the onion with a pinch of salt in a light drizzle of olive oil or until softened.

2.  Add the carrot, fennel or cabbage and bell pepper. Stir well and cook a few minutes until the veggies begin to get some color.

3.  Push the veggie to the side and add drizzle a drop of oil in the center of the pot. Add the fennel seeds, garlic and capers and cook until fragrant.

4. Add the canned tomatoes, rosemary, thyme, bay and water. Bring to a simmer and cover with a lid. Cook for a good 25 minutes to concentrate the flavors.

5. Season the soup to taste with salt, pepper and chili flakes. Bring to a boil and add the pasta. Cook until al dente and remove from heat.

6. Add the parsley or any dark leafy greens of your choosing. Serve with garlic bread.

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