This is my “what’s in the fridge” recipe. I always have a ton of veggies from our weekly farmers co-op delivery and I was craving soup since I was feeling under the weather. I used the former chef’s recipe as a guideline but invented my own creation. So here’s what I did and it’s super easy!
- 2-3 cups of pasta (any type you want)
- 3-5 carrots diced
- 1 bunch leeks diced
- 1 small yellow onion minced
- 1 head of broccoli chopped
- 1 bunch of oyster mushrooms
- 1 tablespoon of minced garlic
- 1 teaspoon of dried thyme
- 3-5 stalks celery, diced
- 10 cups of chicken stock (I did 10 cups of water and organic chicken + veggie cubes (3) )
- 2 tablespoons of olive oil
1. Heat in a large dutch oven olive oil on the stove. Add the diced onion, leeks and cook for about 5 minutes or until the onion begins to soften.
2. Add the carrots and celery and cook for another 3-5 minutes.
3. Add the minced garlic and dried thyme.
4. Add chicken stock and bring to a simmer. Add the mushrooms, broccoli and pasta 5 minutes or so before your done. Cook until pasta is tender. It’s going to absorb a lot of the broth, so you may want to add more broth.