Prep 40 mins
Cook 20 mins
This is my sister's recipe, but I have to share it because it's so good! A great vegetarian recipe that's healthy too. The recipe would be vegan if you use eggless pasta and omit the Parmesan cheese.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled & chopped
- 2 medium red potatoes, chopped
- 6 cups vegetable broth
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 3 dried bay leaves
- 2 tablespoons sugar
- 1 (15 ounce) can diced tomatoes with juice
- 1 (15 ounce) can kidney beans, drained
- 5 -6 ounces frozen chopped spinach
- 1⁄4 cup orzo pasta or 1⁄4 cup other small shell pasta
- 2 -4 cups water
- salt and pepper
- 3 tablespoons cornstarch
- grated parmesan cheese
- Sauté the onion and garlic in olive oil over medium heat.
- Add carrots and potatoes and stir for a few minutes.
- Add broth, spices, and sugar, and simmer until the vegetables are almost tender.
- Add tomatoes, beans, spinach, pasta, water, salt and pepper. Continue simmering until everything is warm and pasta is cooked.
- Dissolve cornstarch in a little cold water, add to the soup, and bring to a boil.
- Once the soup is boiling, remove from heat. Sprinkle with Parmesan just before serving.
I was VERY Pleased with this recipe. It has great presentation and taste. I added celery and fresh spinach rather than frozen spinach.
This made a very nice soup, loaded with vegetables. I followed Cilantro in Canada and left off the extra water. There was no need for the cornstarch and I did reduce the amount of sugar by about half. Made for *PAC Spring 2008*
This is an easy, healthy soup with lots of flavour. I left out the bay leaf and oil(cooked in broth instead). I prefer my soup on the thick side so I added a handful of rice and left out the extra water. Thanks for the recipe.