The fall is upon us once again, and what goes better with a crisp fall evening but a bowl of warm soup. This is a rich and flavorful hearty meatless soup that you can make completely vegetarian choosing vegetable broth. I like making soup on Fridays so we can have leftovers on the weekend.

  • 1 tablespoon olive oil
  • 1 cup celery, chopped
  • 1 onion, chopped
  • 1 red or green pepper, chopped
  • 2 small zucchini, chopped 
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 8 cups of low-sodium broth (vegetable, beef or chicken) I used beef
  • 4 cups of water 
  • 1 28 oz can of tomatoes
  • 1 19 0z can of black beans, drained
  • 1 19 0z can of kidney beans, drained
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 teaspoons basil
  • salt and pepper to taste
  • 1 bay leaf
  • 1/2 cup of fresh parsley, chopped
  • 2 cups pasta, cooked
  • a handful or two of baby spinach
  • Hot sauce, optional
  • grated Parmesan cheese, optional
  1. In a large soup pot saute the vegetables until soft.
  2. Add the seasonings.
  3. Add the broth, tomatoes, water, beans and bay leaf. 
  4. Simmer for an hour. 
  5. Add the chopped fresh parsley and spinach.
  6. Serve the pasta in a separate bowl and people can add it to their bowls if they wish to have some.  I find that the pasta become to mushy if left in the soup. 
  7. Each person can add the cheese and hot sauce into their own bowl if they choose too. 

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