the weather is getting warmer and sunnier, which is awesome. but i loooove me some hearty, home-made soup, and it's definitely a winter thing, so i am making the most of these last few, chilly days.
this is a red-based soup, which i usually am not a huge fan of, but i created this amazing, deliciously filling soup, and i know you will love it. plus, it's vegan (minus the parmesan for topping). bonus!
here's what you need:
1 lb pasta (ravioli, tortellini, penne, spaghetti)
1 can tomato soup
3 carrots, chopped
3 cloves garlic, chopped
1 yellow onion, chopped
5 cups vegetable broth
1 1/2 tbsp italian seasoning
1/2 tsp red pepper flakes
salt and pepper to taste
1/4 tsp garlic salt
10 oz fresh collard greens (or spinach)
parmesan cheese for topping
saute onions in large pot on medium heat, for about 6 minutes, then add carrot, collards, and garlic, and saute until onion is clear. add tomato soup and veggie broth and all spices. bring to a boil, and simmer for 15 minutes. add pasta and cook according to directions on package. top with parmesan.
HOW GOOD IS IT!??
this is a red-based soup, which i usually am not a huge fan of, but i created this amazing, deliciously filling soup, and i know you will love it. plus, it's vegan (minus the parmesan for topping). bonus!
here's what you need:
1 lb pasta (ravioli, tortellini, penne, spaghetti)
1 can tomato soup
3 carrots, chopped
3 cloves garlic, chopped
1 yellow onion, chopped
5 cups vegetable broth
1 1/2 tbsp italian seasoning
1/2 tsp red pepper flakes
salt and pepper to taste
1/4 tsp garlic salt
10 oz fresh collard greens (or spinach)
parmesan cheese for topping
saute onions in large pot on medium heat, for about 6 minutes, then add carrot, collards, and garlic, and saute until onion is clear. add tomato soup and veggie broth and all spices. bring to a boil, and simmer for 15 minutes. add pasta and cook according to directions on package. top with parmesan.
HOW GOOD IS IT!??
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