This is my mom’s soup recipe that I finally started to make on my own a few years ago. This soup is always something to look forward to when the weather turns cooler. The soup might take less time if you cook the vegetables first, but I always follow the instructions in the email my mom sent me in the winter of 2010.
-1/2 an onion
-1-2 tablespoons of olive oil
-1 large can of crushed tomatoes
-celery (about 3 stalks)
-baby carrots (about 20)
-1 bell pepper
-1 can of beans (cannellini or chickpeas)
-1 serving of pasta
-kale (or other hearty green, optional, stems removed)
-salt, pepper, and crushed red pepper flakes, to taste
Heat the olive oil in a large pot and add the onions, sautéing until the onions soften. Then add a large can of crushed tomatoes, diced celery, diced baby carrots, diced pepper, and diced zucchini. Add water to the pot so that it is about ¾ full, bring to a boil, and then let it simmer for about an hour, uncovered (you can use less water if you want to make it more like a vegetable stew). Then add a can of rinsed & drained beans, and 1 serving of any kind of pasta (I usually use orzo). Add salt and pepper to taste (and crushed red pepper flakes if you want a little heat). The most recent time I made the soup, I added some chopped kale into the pot at this point. Let the soup simmer for another 30 minutes.
Tastes great with some grated cheese thrown in!