Posted by: Anonymous Me | January 7, 2011

Food Friday!

Vegetable Soup
From the kitchen at RavenWind Ranch (If you have money, and are looking for a place to relax, you should totally go! It’s a great place!)

~ 1 medium onion – diced
~ 2 stalks celery – diced
~ 1 tbsp olive or canola oil
~ 3 cloves garlic – minced
~ 1 or 2 carrots – sliced
~ 1 12oz can – vegetable broth
~ ½ 12oz can – diced tomatoes OR 2 medium fresh diced tomatoes
~ 1 tbsp chopped fresh OR dried oregano
~ 1 tbsp fresh OR dried parsley
~ 1 small summer squash or zucchini – coarsely chopped
~ 1 handful coarsely chopped spinach
~ Any other fresh vegetables you have on hand
~ salt and pepper to taste
~ 1 ½ – 2 cups cannellini beans
~ Asiago cheese for garnish

1 – Add oil to a pan on medium-low heat. Add in onion and celery and sauté until onion is translucent.
2 – Add garlic and carrots and sauté for 1-2 minutes.
3 – Add broth, diced tomatoes, oregano, parsley, squash/zucchini, spinach, any other vegetables you are using, and salt and pepper.
4 – Simmer over low heat until all vegetables are tender.
5 – Add cannellini beans and simmer until beans are tender. Add water if the soup gets too concentrated.
6 – Garnish with asiago cheese.

Note: This recipe is really flexible. You can switch out the herbs, beans, and vegetables to accommodate whatever you have on hand. You can also skip the beans, cool the soup slightly, and put it in the blender for a creamy vegetable soup.

I have made this several times myself, and always with a different variation of vegetables. It always ends up super tasty! 😀



Me! 🙂

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