Here is my lovely soup in my even more lovely brand new, first time out, Food Network brand, blue ombre cast iron enamel Dutch oven that I got on a Black Friday sale from Kohls.com for like $34 regularly $100, score! I’ve been wanting one for a long time. Have I professed my love for soup lately? During the winter, even though it feels more like fall here right now, I try and make a pot a week. This one comes from “My Recipes” and smelled delic, I haven’t had any yet but will soon for lunch.
2 tablespoons olive oil
1 carrot, diced
1 onion, chopped
2 ribs celery, thinly sliced
1 clove garlic, minced or pressed
6 cups low sodium chicken broth (I used about 3 – 4 cans of chicken broth)
1/2 cup canned white beans, drained and rinsed (I used 1 whole drained can of Great Northern beans)
12 green beans (about 2 1/2 oz), cut into 1/4″ pieces (I used 1 drained can of green beans)
1 cup small cauliflower florets (didn’t have any so left it out)
1 1/2 cups cooked spaghetti, chopped (surprisingly I didn’t have any spaghetti noodles so I just used the pasta that I had on hand)
1 zucchini, sliced lengthwise and cut into 1/4″ thick pieces (didn’t have any zucchini either)
1 cup canned diced tomatoes, drained (I used the whole can and didn’t drain it)
2 tablespoons fresh parsley, chopped (left this out too!)
salt and pepper
grated Parmesan, for garnish
1 Warm oil in large pot over medium high heat. Add carrot, celery and onion and cook, stirring often, until softened, about 3 – 5 minutes. Add garlic and saute 1 minute. Pour in broth, increase heat to high and bring to a boil. Add both types of beans. Cover, reduce heat to low and simmer 5 minutes.
2 Add cauliflower, spaghetti, zucchini and tomatoes. Cool until vegetables are tender, about 8 minutes. Add parsley, season with salt and pepper and garnish with Parmesan.