I have made this recipe pretty much weekly this winter because it’s extremely easy, it makes our apartment smell incredible, and it tastes like a restaurant quality bowl of soup. I usually serve it piping hot with homemade garlic bread and a kale salad. It’s become something of a tradition on Sunday nights lately.

 

Serves 4.

 

Ingredients:
-1 cup Bob’s Red Mill Vegi Soup Mix
-2 cups organic vegetable broth
-2 cups water
-1 sprig fresh rosemary, chopped
-2 sprigs fresh thyme, chopped
-1 handful fresh oregano, chopped
-3 carrots, cut into 1/4 inch pieces
-2 celery sticks, cut into 1/4 inch pieces
-1 yellow onion, chopped
-1 cup dry white wine
-1 14 oz can San Marzano crushed tomatoes

 

Directions:
-Place vegetable broth, water, and soup mix in a big pot, bring to a boil
-Turn down the heat to low and add celery, carrots, onion, and fresh herbs
-Bring to a simmer, add white wine and crushed tomatoes
-Cover and simmer on low for 50-60 minutes, stirring every 15 minutes or so
-Serve hot with yummy bread
-Enjoy!

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