Wednesday, March 14, 2012

Mushroom Minestrone Soup

Sometimes, the going gets tough.

And when the going gets tough...

The tough make soup.

Yes, it's been gorgeous outside, but I'm not ready to give up on soup just get. Especially when it's so simple and made from pantry and fridge staples.

So what are you waiting for? Get on it!

Mushroom Minestrone Soup

Adapted from Cook Without A Book: Meatless Meals

2 vegetable bouillion cubes
2 quarts water
1 can diced tomatoes
2 tablespoons olive oil
1/2 large onion, finely diced
1 stalk celery, finely chopped
1/2 cup chopped carrots
2 tsp Italian seasoning
1 tsp red pepper flakes
1 can Cannellini beans, not rinsed
1/2 cup ditalini pasta
1/2 cup mushrooms, chopped
Salt and Pepper

In a large dutch oven, heat the olive oil. Add the celery, carrots, and onions; cook until tender.

In a separate pot, heat water until boiling. Stir in bouillon cube until dissolved.

To the vegetables, add the Italian seasoning and red peppers; cook 1 minute. Add all of the rest of the ingredients. Cook 15 minutes, or until pasta is tender and vegetables are cooked through. Serve with nice, crusty bread.

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