Make this quick vegetable soup today. It's got plenty of flavour, by using a bit of salsa and some canned white beans; Adjust as desired. I added some tiny pasta as well, but omit for a gluten-free soup. Use what you have in the fridge.
Ingredients
Oil
1/2 red onion, or yellow, diced
3 - 4 turkey bacon strips
2 carrots, diced
2 celery stalks, diced
1 parsnip, diced
1/3 cup dried vermicelli
2 tsp dried Italian seasoning
Bay leaf
1 tsp rosemary
1 tsp savory
1 tsp marjoram
1 cup water or chicken stock
1/2 cup spicy salsa, hot or medium
1 - 15 oz tomato diced, (1/2 drained)
1 - 15 oz white beans, drained
Fresh basil or rosemary
tt salt and pepper
Instructions
Read Susie's Tips and Tricks below
1. In a medium size pot, heat oil then add onion and pieces of turkey bacon, (optional). Let the bacon get a bit crispy. Remove bacon and set aside.
2. Now add carrots, celery, and parsnip. Let saute a few minutes. Add dried herbs, and bay leaf. Add water or chicken stock to the vegetables and simmer.
3. Add salsa, tomatoes, 1/2 of the liquid from tomatoes, white beans, and pasta. This pasta cooks in about 4 minutes. Once it is tender garnish soup with basil and chopped turkey bacon, salt and pepper, then serve.
Susie's Tips and Tricks
Vermicelli is a very thin spaghetti that cooks quickly. It's often found in the Mexican foods section at the grocer.
If necessary, add a bit more chicken stock or vegetable stock to make the soup 'go further'.
Prefer a vegetarian version? Use vegetable stock and omit the turkey bacon.
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