When the temperature starts to drop, one of the things I love best is a bowl of warm, comforting soup. So in anticipation of the many chilly fall nights to come, I created a healthy but tasty vegetable soup.
The recipe may look like it requires a lot of ingredients but most are things you might already have at home. Regarding the seasonings, you can follow what I used or sub in your own favorites.
One of the best things about soup is that you can customize it to your tastes so it's exactly the way you like it. Comfort in a bowl, no matter how you season it :)
Italian Vegetable Soup
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 carrot, diced
1 stalk celery, diced
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
1 can chickpeas, drained and rinsed
1 can diced fire-roasted tomatoes
3/4 cup dry macaroni pasta, cooked and drained
8 cups vegetable stock
1 tbsp Penzey's Pasta Sprinkle
1 tbsp dry parsley
1 tsp dry basil
1 tsp red pepper flakes
2 handfuls spinach
Salt & Pepper to taste
Heat oil in a large pot over medium heat then add onion, garlic, carrots, celery zucchini and yellow squash. Cook about 5 minutes or until vegetables are soft. Add chickpeas, tomatoes and cooked pasta and allow to simmer for 2-3 minutes. Add stock and seasonings and bring to a light boil before reducing heat to low. Allow to simmer for 30-45 minutes. Add spinach and cook for an additional 5 minutes. Salt and pepper to taste.
While the soup is cooking, you can prepare Brie and Herb Crostini to top each bowl of soup.
For the crostini:
8 1/4 inch thick slices of baguette
2 Tbsp macadamia nut oil (you can also use olive oil)
1 tsp dry herbs of choice (I used basil)
8 pats of brie cheese
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Combine oil with herbs and brush baguette slices with the mixture. Top each slice with brie. Bake for 8-10 minutes or until brie is melted and bread is crisp.
Tell me: What is your favorite fall soup?