Vegetable Soup

When I finish a wedge of parmesan cheese, I freeze the rind to use in soups later. I got that tip from The Food Network. If you don't have one just leave it out, but it does add a special flavour to the soup.

V Make it vegan by using vegetable broth and leaving out the cheese rind. Sprinkle on some nutritional yeast or homemade vegan croutons instead of goldfish or parmesan. 

Vegetable Soup
Makes 6 servings

Ingredients

• 1 clove garlic, minced
• 2 celery stalks, chopped
• 1 1/2 cups carrots, chopped
• 1 medium onion chopped
• 1 tbsp olive oil
• 1/4 cup dried whole wheat pasta (elbows)
• Parmesan cheese rind (optional)
• 1 can stewed tomatoes (about 1 or 1 1/2 cups)
• 2 cups water
• 4 cups low sodium chicken broth
• 1 tbsp paprika
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 bay leaves
• 1/2 can beans of choice, rinsed & drained (about 1 cup)
• 1/2 cup corn kernels
• 1 tbsp tomato paste
• black pepper
• 1/2 cup fresh parsley, chopped
• cheddar goldfish or fresh parmesan for garnish

Directions

1. Saute garlic, onion, celery and carrot in olive oil until golden. Add pasta and continue to cook until it gets a bit toasted and brown.
2. Add all other ingredients except parsley and garnishes.
3. Simmer on medium heat until carrots are tender and pasta is cooked. Before serving, stir in parsley.
4. Top with goldfish or other garnishes.