Comforting Broth and Vegetable Soup

This recipe actually began as the base for my Pasta Fajoli soup, but I discovered while making that soup last week, when I tasted partway through the Fajoli recipe before adding the tomatoes, that this is actually really good all on its own as a totally different soup. What the heck, its nice to have some more variety! I used pork in place in beef, and it was really yummy – both in the fajioli, and in the broth soup base.

Olive Oil (or omit and use a dab of chicken broth to minimize oil)

1lb ground pork (in place of beef)

1 tbsp chopped garlic in oil (from a jar)

2 c chopped onion

2 c chopped (or shredded) carrot

1 c chopped celery

2 tsp dried oregano

2 tsp dried basil or 1/4 c fresh, chopped

sea salt and pepper to Taste

1 – 2 teaspoons vinegar or lemon juice, optional (adds a bit of zing to the flavor 🙂

4 c chicken broth, boiling

1.5 c macaroni or other small pasta (optional – can substitute potato, also optional)

1  160Z CAN RED kidney beans, drained, optional – do this if you want to add fiber and make it more filling, I did not but will in the future as a variation

1  160Z CAN white kidney beans, drained , optional – do this if you want to add fiber and make it more filling, I did not but will in the future as a variation

Shaved parmsean cheese for garnishing over soup when serving

Directions

Heat oil o er medium heat. Sautee all vegetables til onions are translucent.  STIR IN  seasonings.  Add chicken broth. Bring to boil, reduce heat, add beans if using and stir. Simmer 20 minutes. Cook pasta and add in last few minutes if using. Add seasonings to your liking if required. Place in bowls and top with the cheese as garnish.