This was a simple soup we had, just using ingredients on hand. I love having fresh homemade Chicken Stock in the freezer....makes life so much easier.  From start to finish, 30-35 minutes cooking time?  I had put in a 12 hour day, was too tired to think much, and on those days, soup fits the bill.
3 cups homemade chicken stock
1 28 oz. can whole tomatoes with juice, chopped
Olive oil
one 398 ml. can of Organic Cannelloni beans, rinsed
1 cup of Tinkyada Pasta shells, cooked as per directions
2 celery stalks, thinly sliced, leaves minced
2 minced garlic cloves
1 large onion, diced
just over a cup of thinly shredded green cabbage
1 rounded tsp. of Thyme
1 Bay leaf
1 Tblsp. AKA Miso
salt and pepper to taste
Heat up a dutch oven on low medium heat with a good drizzle of Olive oil.  To the pan, add the onion, garlic, cabbage, and celery.  Saute, about 10 minutes to soften.   Then add in the tomatoes with juice, chicken stock, Thyme, Bay leaf, salt and pepper.  Cover, bring to a boil, turn down to a simmer and cook 20-30 minutes.  Meanwhile cook pasta as per directions.  When pasta is cooked, add to the finished soup, and add in the Miso stirring to dissolve.  Adjust for seasonings.  We had this with toasted gluten free bread and cheese.  Comfort food for those long, tired days.

Ina Gawne
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January 9, 2013