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Full Online Book HomeLearning KitchenSoups - Vegetable Soup With Pasta
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Soups - Vegetable Soup With Pasta Post by :KevinU Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2242

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Soups - Vegetable Soup With Pasta

1 Tbsp olive oil
1 large onion, chopped
3 ribs celery, sliced
2 carrots, scraped and diced
2 cloves garlic, minced
1 (28 oz.) can tomatoes, chopped (reserve liquid)
3 cans chicken or beef stock
1/2 cup ditalini or other small pasta, such as elbows, cooked and drained
10 oz. box of spinach, defrosted
optional: fresh basil, cut into very thin strips

Heat olive oil in large stockpot and add onions. Saute until just beginning to turn golden. Add celery and carrot and saute for 2 minutes. Add garlic and saute one minute more.

Add tomatoes and juice and beef or chicken stock and bring to boil. Simmer about 20 minutes, then add spinach and bring back to boil. Taste and add Kosher salt and freshly-ground black pepper to taste.

Add cooked pasta and basil just before serving.

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Soups - Vegetable -  Vegetable Stock Soups - Vegetable - Vegetable Stock

Soups - Vegetable -  Vegetable Stock
2 liters water 1 large carrot – finely sliced 2 sticks of celery – chopped 1 large onion – chopped 2 tomatoes – chopped 6 large sprigs of parsley – chopped, including the stalks 1 bay leaf 1 strip of lemon rind 1 crushed clove of garlic 1 tsp salt 6 whole black peppercorns Combine all ingredients in a large pot, bring slowly to the boil, then cover and simmer slowly for 1 hour until the vegetable are very soft. Drain through a fine sieve and discard the vegetables (they will have no taste left). Taste the stock and add more

Soups - Vegetable Soup Soups - Vegetable Soup

Soups - Vegetable Soup
1 onion, chopped 2-3 carrots, sliced 2-3 celery sticks, sliced 2 leeks, chopped(white part only) 2 potatoes, peeled, chopped into 1/4 slices Vegetable stock to cover and cook 1/4 Cup barley ( rice may be substituted) cumin, coriander, thyme and fresh cilantro for flavoring to limit the intake of salt