Making an easy batch of this nutrient rich soup is one way I can get a serving of vegetables in my daughter without any fight at all. It lasts for days in the refrigerator and goes great with toasted parmesan bread. Ready in about ten minutes if you don’t have a little one wanting you the moment you whip up a batch!
I like to use this soup as a way to get rid of some left over vegetables I may have in my ice box. Each batch may vary a bit, depending on what I have. It’s always best though to start with the basic mirepoix (a fancy french word for a trio of vegetables) which is simply, 1 carrot, 1 stalk of celery & 1/4 onion…chopped fine.
To this particular batch, I also added 1 clove of garlic (chopped) and 1 zucchini that I happened to have, also chopped.
Heat a large soup pan with two tablespoons of olive or coconut oil and toss in all of the vegetables. Saute for a few minutes, and then add 1 can of chopped tomatoes, 1 can of kidney beans (or your favorite bean), 2 boxes of vegetable stock or chicken stock, 2 tbls Bonnie’s Tasty Herb Rub, salt & pepper. Bring to a low boil and add 1 cup of any small pasta, then cook for a final 7 minutes.
You can adjust the seasoning after you have added the pasta! Enjoy!