(It's National Family Dinner Day! Make this tonight! It's relatively quick and so easy!)
Whenever I try something that I like, I always ask for the recipe, and then I actually make it. If I'm asking, I'm not just being polite ...I've been known to hound people until they give it to me. If it's yummy, I want to know how to cook it! That's why I love food blogs so much, even more so when they have recipes attached. No hounding required.
I made the Italian vegetable soup for dinner tonight with Bunny's (my four year old) help. She washed all the veggies, stirred the onions and garlic, scooped the tomato paste into the pot, and dumped in the veggies and garbanzo beans.
She beamed with pride as she told us at dinner that she made the soup "all by herself."
It was terrific. It's basically a very veg-ful minestrone, but not as heavy and with a big, tomato-y flavor. It even passed the kid test. Both girls devoured their soup (minus the zucchini, neither are squash fans) which made me happy.
I followed Foodmomiac's recipe except I omitted the potatoes (I felt the beans and pasta were enough "carb") and basil. (I didn't have fresh and I cannot tolerate the taste of dried basil.) I also added two spoons of "Better Than Bouillion" Organic Vegetable base. I often add chicken, beef, or veggie base to my soups for extra-rich flavor when I'm using water instead of stock.
I served the vegetable soup with crusty, sweet baguette and gorgonzola cheese (for my mold-loving girls) and prosciutto on the side.
Thanks, Foodmomiac, for sharing your wonderful recipe. We will make it again and again!
[photo credit: Stefania Pomponi Butler; white bowl: IKEA's 365 line]