Tuesday, January 31, 2012
5 Nights of Soup Suppers - Vegetable Pasta Soup
Not only is the week all about easy soup suppers but I have found that by making soup, I have way more time for all the things that we are finding super important lately.
Playing the games that the kids got for Christmas.
Reading with Madilyn and Ethan while the two older boys read in their beds.
Eating as a family at the table.
Getting homework and housework done.
Getting all 4 bathes done.
Not only are we able to accomplish all of this and still get supper on the table, but the kids are as ready for bed as we are to send them.
Ingredients:
2 tsp olive oil
6 cloves garlic, minced
1 1/2 cups carrots, coarsely shredded (3 carrots)
1 cup onion, chopped
1 cup celery, thinly sliced (2 stalks celery)
1 32-ounce carton reduced sodium chicken broth
4 cups water
1 1/2 cups dried ditalini pasta (or any small pasta)
1/4 cup shaved Parmesan cheese
2 Tbs snipped fresh parsley
In a 5- to 6-quart Dutch oven heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add carrots, celery and onion; cook for 5 to 7 minutes or until tender, stirring occasionally. Add broth and the water; bring to boiling. Stir in pasta; cook for 7 to 10 minutes or until pasta is tender.
Top each serving with cheese and parsley.
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Oh wow, the soup looks really yummy. I can't wait to try this recipe.
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