1/4 cup of olive oil 1 small onion, chopped 2 large garlic cloves, minced 1 medium carrot, cubed 1 stalk of celery, chopped 8 cups of vegetable stock 2 small zucchini, cubed 14 oz can of green beans, drained 14 oz can of green peas, drained 6 oz of corn kennel, drained 14 oz can of chili with pinto beans preferably 1 tbsp freshly chopped basil 3 fresh leaves of mint basil 1/2 tsp oregano 1/2 tsp rosemary 2 bay leaves 1 cup of chopped spinach A dash of chili spice Salt and pepper to taste 1/2 cup of White wine 1/2 of freshly squeezed lemon juice Grated cheese for garnish, optional | Add olive oil in the bottom of a soup pot that has a lid. Heat oil and add onions and carrots. Cook over medium heat, stirring occasionally, for 10 minutes. In the last minute of cooking, add the garlic and celery. Cook until celery is soft. Combine all the ingredients except the spinach. Simmer over low heat for at least 30 minutes, or until vegetables are tender. Add the spinach and bring to a slow simmer. Cook for another 10 minutes. Remove bay leaf before serving. Serve, garnishing with cheese. Enjoy! |
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Author"To feel safe and warm on a cold wet night, all you really need is a bowl of soup." Archives
December 2013
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