Soup

Mornin’. How was your weekend? The weather was dark and rainy all three days, I didn’t leave the house once. It felt good to lounge around in my PJ’s all weekend, another reason why I love the rain.

Yesterday was a much needed day for a warm bowl of soup. Using ingredients on hand I whipped up a simple but satisfying bowl of goodness.

There are so many possibilities; add zucchini, peas, squash, even substitute the pasta for rice or barley…below is my exact recipe.   

Vegetable Soup with Orzo Pasta 2 tablespoons extra-virgin olive oil 1 medium white onion, chopped 1 large carrot, peeled and chopped 2 celery stocks, diced 5 baby portabella mushrooms, chopped 1 teaspoon dried rosemary ½ teaspoon garlic powder ½ teaspoon onion powder ¼ cup basil leaves, chopped ¼ cup Italian parsley, chopped 3 garlic cloves, minced 1 can (14 ounces) Italian style diced tomatoes 1 cup pinto grigio 10 cups chicken stock ¾ of a pound of orzo 2 bay leaves Salt and pepper Fresh grated parmesan cheese Croutons 1. In a large stock pot heat olive oil then add; onion, carrot, celery, mushrooms, rosemary, garlic powder, onion powder, basil, parsley and garlic. Cook vegetables until tender approximately 8-10 minutes on medium to low heat, covered. 2. Add tomatoes and their juices along with the white wine. Continue to cook for another 3-5 minutes with lid removed.   3. Stir in chicken stock, orzo and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes or until orzo is completely cooked. Season with salt and pepper. (Keep extra chicken stock on hand just, you may need to add more broth.)  4. Ladle into bowls, top with croutons and freshly grated parmesan cheese.

Enjoy your Monday.

This recipe has been linked to Funky Junk Interiors Saturday Nite Special