Raid The Fridge Vegetable & Pasta Soup

by Caterina Borg, Good Food Gourmet on December 29, 2010

The winter is officially upon us and staying warm this year will involve all of the things our mothers taught us…dress in layers, wear your woolly socks, hats and scarves, and don’t forget to eat your soup…oh, yes…lots of soup. I cook so many different types of dishes, but there is nothing quite like that homey, comforting feeling I get from eating a bowl of homemade soup. I love to fill my huge soup cup up to the rim and wrap my chilly fingers around its emanating warmth. Once I get started it’s hard to stay away from that second bowl.

Today was one of those days. I looked in the fridge and pulled out whatever I had. That’s the great thing about soup, it’s a perfect dish for leftovers or just using whatever you have on hand. If you don’t have time to make it to the market, don’t worry, just use your basic pantry items and no one will ever know…

**An original recipe from www.goodfoodgourmet.com

Simple Vegetable Broth

12 cups filtered water

6 black peppercorns

2 teaspoons Coarse salt

1 bunch fresh parsley

2 dried bay leaves

4 large celery ribs, cut and cleaned

4 large carrots, cut and cleaned

1 large bunch leek greens (or 1 large onion)

4 large whole garlic cloves

**mushroom stems (optional)

**asparagus stems (optional)

Add filtered water to a large pot and bring to the boil then add in all of the ingredients….

Bring this back to a boil, then reduce to a slow simmer and cook for 2 hours until liquid is reduced by half.

I freeze my mushroom stems, asparagus stems and dark green heads of leeks and use them in my stock when available. When your stock has reduced taken on a lovely golden color like this strain out all of the vegetables, allow the mixture to cool, pour into lidded containers and freeze.

Instead of freezing, I added the following ingredients directly to the broth and cooked it for another hour until all the veggies were soft…

1 small can tomato paste

2 cups fresh carrot, parsley & celery juice (4 large carrots. 4 large celery ribs, 1 large bunch parsley)

2 large carrots, cleaned & diced

2 large celery ribs, cleaned & diced

2 cups sliced mushrooms

1 cup mini pasta, your choice, add last

S&P to taste

Once the veggies were ready I added my mini pasta shells, cooked them until they were tender and then served it piping hot…

www.goodfoodgourmet.com

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{ 4 comments… read them below or add one }

avatar Lorraine @ Not Quite Nigella December 29, 2010 at 8:27 p

hehe what a cute name for a soup and yes we have those times when we have lots of random things in the fridge! Last night we had the last of our leftovers! :P

avatar lynn December 29, 2010 at 10:26 p

yummm…i love soups made with pasta cooked in them. the photo’s great, too – it’s almost like the flavours are jumping out! i do admit to a little bit of cheating where the stock is concerned in that i make a stock concentrate (from stock vegetables like what you have used, but without the water) so whenever we feel like having soup, it’s a little more “instant” because i just add a few spoonfuls of the concentrate and voila – soup! it also takes up less space in the fridge/freezer.

avatar Caterina Borg, Good Food Gourmet December 31, 2010 at 6:15 p

SOunds delicious Lynn…keep up the home cooking!

avatar Caterina Borg, Good Food Gourmet December 31, 2010 at 6:17 p

Hello my darling Lorraine! I hope you had a wonderful New Year’s celebration…we have about 6 more hours to go…Well, you know sometimes you just don’t have time to get to the market, so I tried to be resourceful and use what I had…everyone loved it and no one even knew!

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