Classic Italian Soup
with celery and carrots
I hope no one gets the flu this season, but just in case you need a little remedy, classic soups are my fave to fight off those evil germs!
Smarts: We use leftover salsa to add a bit of a kick to this soup. Feel free to leave out or scoop in another condiment / sauce like harissa, tomato paste, or even miso paste.
Smarts: We use leftover salsa to add a bit of a kick to this soup. Feel free to leave out or scoop in another condiment / sauce like harissa, tomato paste, or even miso paste.
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Ingredients
Classic Italian Soup:
- Garlic - 2 cloves , minced
- Onions, medium - 1 , diced
- Celery - 2 stalks , diced
- Carrots - 8 oz , diced
- White beans (14 oz / 397 g can) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Italian seasoning - 1/2 tsp
- Bay leaves - 2
- Stock, any type - 4 cups
- Pasta, orecchiette - 1 cup (sub any small pasta shape)
- Salsa, store-bought - 1/2 cup
- Cheese, parmesan (opt) - 2 oz , shaved or grated
Prep
- Garlic / Onions / Celery / Carrots - Prep as directed. (Can be done up to 4 days ahead)
- Beans - Drain and rinse.
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Make
- Heat up a Dutch oven over medium-high heat. Add cooking oil and then garlic, onions, celery, and carrots to heated oil and saute for ~3 minutes.
- Add in dried herbs, Bay leaves, and broth. Bring to a boil, and then simmer for ~15 minutes.
- If you haven’t cooked pasta from Tuesday’s dinner, cook pasta according to package instructions in a separate sauce pan.
- When soup is done, fold pasta and beans into soup with salsa. Season soup to taste with salt and pepper. If you have leftover basil from the week, you can slice and sprinkle over soup for even more flavor. Enjoy warm with parmesan (if using).
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