“I’m Soupa Dupa Fly”- Quick Veggie and White Bean Soup with Homemade Fennel Seed Baguette
I’m not quite sure what was up with LA weather yesterday, but there was a bit of a cold snap. It was windy and cold…I was not a fan. So, in order warm up a bit and take advantage of some spare time I had in the afternoon, I decided to get a nice hot soup goin’ in the pot.
What You Need:
5 Tbsp. Osem Mushroom Consomme (or vegetable)
7 Cups Water
1 Can Canellini Beans or Chickpeas (rinsed and drained)
10 Cherry Tomatoes (halved)
2 Small Zucchini (small dice)
2 Small Onions (small dice)
2 Carrots (peeled and small dice)
1/2 Cup Frozen White Corn Kernals
1 Cup Baby Bella Mushrooms (small dice)
1 Tbsp. Crushed Garlic
Thyme (to taste)
Oregano (to taste)
Salt/Pepper (to taste)
1. Set a large soup pot on the stove, spray with PAM and set on medium heat. Once pan is pre-heated, toss in the onions, carrots, celery, zucchini and mushrooms. Season with salt/pepper. Allow mixture to cook until veggies are tender.
2. Meanwhile, combine water and consomme to a medium sized mixing bowl. Stir until the consomme dissolves. Then, add the liquid to the soup pot and stir. Next, toss in the beans, tomatoes, corn and other seasonings.
3. Bring the pot to a boil then reduce to simmer for about 10-15 minutes.
4. To serve, ladle the soup into your bowl, top it with fresh Parmesan cheese and a piece of the herbed baguette.
*Baguette Recipe will be posted tomorrow- so be sure to tune in!
**Today’s Culinary Factoid: Did you know that in French culinary terms, the combination of celery, onions and carrots is called Mirepoix
1 year ago