Soup Week: Chunky Veg Soup

Chunky Veg Soup
from butterflyfoodie.com
serves 4


1/2 Teaspoon Olive Oil
1 Small Onion, Chopped
1 Stalk Celery, Chopped
2 Carrots, Chopped
1 Teaspoon Dried Thyme
1/2 Teaspoon Garlic Powder
Salt and Pepper, To Taste
1 Can Chopped Tomatoes
3 Cups Chicken Stock
1 Can White Beans, Drained and Rinsed
1/2 Cup Dried Pasta

In a large sauce pan over medium heat add oil, onion, carrots, celery, thyme, garlic powder, salt and pepper and cook until just soft.  Add tomatoes, beans and stock and simmer for 15 minutes.  Add pasta and cook for an another 8-10 minutes.

This soup is very versatile.  You can add or subtract veggies and seasonings to taste.  I think it would be really good with tortellini and a handful of spinach thrown in at the end of cooking.  I expected it to have more tomato flavor based in the picture from the original recipe, so I think that a tablespoon of tomato paste added in would go a long way.  The leftovers absorbed a lot of the liquid, so keep some chicken stock handy to add to the soup.