There are some days when all you want is a nice and warm bowl of soup. This Italian Veggie Soup is perfect for one of those days, and feels especially satisfying on cold winter nights. It is like a carnival of flavors and is really and canvas, that you can play with endlessly to match your preferences. This soup goes really well with Garlic Pull-Apart Rolls or freshly baked dinner rolls.
Ingredients
Olive Oil - 2 tablespoons
Garlic - 3-4 cloves
Onion - 1 small
Diced Green Bell Pepper - 1 cup
Carrot - 1
Canned Crushed Tomatoes - 1 cup
Frozen Corn - 1/4 cup
Crushed Red Pepper Flakes - about a teaspoon, or to taste
Salt - 2-3 teaspoons or to taste
Dried Rosemary - 1 teaspoon
Dried Thyme - 1 teaspoon
Chicken broth - 1 cup
Water - 0.5 cup
Italian Seasoning - 1 teaspoon or to taste
Procedure
1) Get all your ingredients ready - mince the garlic, dice the onion (does not have to be too fine), peel and dice the carrot and the bell pepper.
2) In a soup pot or a pan, start heating the olive oil on medium heat. You can substitute for vegetable or canola if you don't have olive oil on hand.
3) One the oil is heated enough, throw in the minced garlic and diced onion and saute for two minutes, until the onion and garlic start browning on the edges.
3) Add in the carrot and bell pepper and saute for two more minutes. You can also add other veggies that you like at this step (artichokes, boiled potatoes, zucchini) or omit some that you don't.
4) Add the crushed tomatoes and cook until bubbles appear on the surface and around the edges.
5) Add the chicken broth and half a cup water and mix well.
6) Add in the seasonings - crushed red bell pepper, salt, thyme, rosemary.
If I ever met the person who discovered thyme and rosemary, I would hug them for 10 minutes. Maybe more.
7) Let the soup cook for about 7-8 minutes on medium heat. Add the corn and let it cook for a minute more. Do a taste-test and adjust the seasonings until you love the balance of the flavors. Add water if the soup appears too thick.
Sprinkle some more Italian seasoning while serving the soup. A spoonful of pesto mixed just before serving also gives a very interesting dimension to this soup!
Serve warm with pull apart rolls, dinner rolls, or a Foccacia and enjoy your supper!
Ingredients
Olive Oil - 2 tablespoons
Garlic - 3-4 cloves
Onion - 1 small
Diced Green Bell Pepper - 1 cup
Carrot - 1
Canned Crushed Tomatoes - 1 cup
Frozen Corn - 1/4 cup
Crushed Red Pepper Flakes - about a teaspoon, or to taste
Salt - 2-3 teaspoons or to taste
Dried Rosemary - 1 teaspoon
Dried Thyme - 1 teaspoon
Chicken broth - 1 cup
Water - 0.5 cup
Italian Seasoning - 1 teaspoon or to taste
Procedure
1) Get all your ingredients ready - mince the garlic, dice the onion (does not have to be too fine), peel and dice the carrot and the bell pepper.
2) In a soup pot or a pan, start heating the olive oil on medium heat. You can substitute for vegetable or canola if you don't have olive oil on hand.
3) One the oil is heated enough, throw in the minced garlic and diced onion and saute for two minutes, until the onion and garlic start browning on the edges.
3) Add in the carrot and bell pepper and saute for two more minutes. You can also add other veggies that you like at this step (artichokes, boiled potatoes, zucchini) or omit some that you don't.
4) Add the crushed tomatoes and cook until bubbles appear on the surface and around the edges.
5) Add the chicken broth and half a cup water and mix well.
6) Add in the seasonings - crushed red bell pepper, salt, thyme, rosemary.
If I ever met the person who discovered thyme and rosemary, I would hug them for 10 minutes. Maybe more.
7) Let the soup cook for about 7-8 minutes on medium heat. Add the corn and let it cook for a minute more. Do a taste-test and adjust the seasonings until you love the balance of the flavors. Add water if the soup appears too thick.
Sprinkle some more Italian seasoning while serving the soup. A spoonful of pesto mixed just before serving also gives a very interesting dimension to this soup!
Serve warm with pull apart rolls, dinner rolls, or a Foccacia and enjoy your supper!
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