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May 17

Minestrone Soup with Garlic Tortilla Croutons

Still going through all the food in my pantry, my options are becoming much more limited in what I can cook, so I decided to go try a minestrone soup. I love soup, and when I was single, it was the staple of my existence. It’s also super easy to make with leftover frozen veggies, and you can make a batch that’s cheap as hell next to the canned kind you buy in a store. I really liked this soup. Tony doesn’t like any soup (much to my dismay), so he can’t really give a verdict.

Tortilla Croutons

4 whole wheat tortillas
garlic powder to taste
1 tsp olive oil

Preheat the broiler. Cut tortillas into small chips. Spread olive oil onto chips with hands. Sprinkle with garlic powder and layer on a cookie sheet. Broil on one side until brown. Flip the chips and broil on the other side until crispy (about three minutes on each side).

Minestrone Soup

2 leeks, cleaned and chopped
2 cloves garlic, crushed
oregano, thyme and rosemary to taste
1 16 oz bag mixed frozen vegetables (I used Trader Joes Organic Foursome)
1 28 oz diced tomatoes
4 cups veggie broth
1 15 oz can chickpeas
1 cup spiral noodles

Saute the leeks and garlic until they are soft. Add spices and heat them up for about a minute. Add in diced tomatoes, veggie broth, bag of veggies and chickpeas and simmer 30 minutes.

Add in the spiral noodles and cook until they are al dente. Serve. This recipe makes quite a lot.

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