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Recipe Details -
Serving for 4 Click Here to See Printable Recipe
Ingredients
4- 6 Cups Chicken or Veggie stock. Use water if no stock available or
do a mix.
2 large carrots chopped fine
2 large celery stalks chopped fine (use the leaves these are very flavorful!)
a few garlic cloves minced.
1 onion chopped fine.
dash of salt
1 can chopped tomatoes (16 oz is fine. Use whatever you have).
small noodles like orzo (break vermicelli noodles up real small)
Large sauce pan or medium pot.
Olive oil
Instructions
1. Wash your hands.
2. Pour 2 Tablespoons or so of olive oil in saucepan and heat over medium
heat.
3. Saute chopped onions and carrots until soft over med heat (about 10
minutes).
4. Add chopped celery and garlic and saute some more until fairly soft.
5. Add in the broth/water and your can of tomotoes. Use fresh tomatoes
if you have them!
6. Cook over Low/Simmer for 30-60 minutes
7. Cook noodles seperately, drain and set aside if soup is not yet done.
Cooking noodles in with the soup will make the noodles too mushy unless
you like it that way.
8 Add noodles to soup when ready to serve.
Tip #1: Noodles are not necessary. I like them because
they bulk up the soup. However you can add cooked beans such as canned
cannolini beans.
Tip #2: Sprinkle romano cheese on top of soup for extra
flavor and saltiness.
Side Dish Suggestions:
Italian bread ( sourdough bread is good too)
Italian Green Salad with Olive Oil (get my recipe here)
Pasta such as angel hair
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