It’s a good time of year for a big bowl of filling soup methinks.
Maybe it’s just me (?) but I’m starting to want to eat lots and lots of veggies and move more and drink less and etc. etc. etc….
But let’s not be BORING about it shall we?
This soup will encourage the extra veg eating but more importantly, be a SCRUMMY way to fill you up on a sunny-but-still-pretty-arctic day when optimism has overtaken sense and you’ve gone out with one too few a layer and come back frostbitten.
Just use whatever veg you have – but I like a good few leaves to make it more of a stew than a soup.
2 cloves garlic
splash olive oil
1/2 cabbage (I used savoy)
2 large carrots
2 fresh tomatoes
1 tin chopped tomatoes
1 tablespoon tomato puree
1 teapsoon thyme
1 teaspoon oregano
1 bay leaf
1 tin cannellini beans
100g spaghetti, broken up into small pieces
2.5 litres vegetable stock
salt and pepper to taste
parsley, to serve
handful grated parmesan (optional – or use a vegetarian version)
1. Chop all of your veggies (except the fresh and tinned tomatoes) into small pieces and saute in the oil for about 20 minutes. You’ll probably need to split it into two pans, unless you have a huge stock pan.
2. Add all of the other ingredients except the parsley and parmesan and simmer for about 15 minutes, or until the spaghetti is cooked.
3. Sprinkle with parmesan if using, and the parsley.
Since this is PERFECT for stashing away in the fridge or freezer, I’m linking to Searching for Spice’s Cook Once, Eat Twice challenge. I’m also linking with My Legume Love Affair, invented by Susan and hosted by Lisa. April’s event can be found at Vidhya’s Home Cooking.