Is there anything more soothing and satisfying than a hearty bowl of good soup? I think not.
In life there are few foods that are truly best left alone and I think a traditional vegetable soup is one of them. You can even take this beautiful staple a step further and cook this in your crock pot and make your life that much easier.
With that being said, let’s bypass the small talk and get down to it. 🙂 This is such a great leftover to have for a couple days.
Vegetable + Rotini Soup
~ 2 large carrots, peeled and sliced
~ 1 medium sweet onion, diced
~ 2 celery ribs, sliced
~ olive oil
~ salt and black pepper to taste
~ 4 clove garlic, minced
~ 2 (14.5 oz) can Italian seasoned diced tomatoes
~ 3 (14 oz) can low sodium chicken broth
~ 1 (28 oz ) can tomato sauce
2 bay leaves
2 cups dry rotini pasta (regular or spelt pasta)
In a heavy bottomed pot or dutch oven, cook the carrot, onion and celery in a couple tablespoons of olive oil. Season with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables are beginning to soften and brown. Add the garlic and sauté for another minute.
Add the remaining ingredients to the pot, reserving the pasta to add at the end of cooking. Bring to a boil. Cover and reduce the heat to low. Simmer for 30 minutes. Uncover, adjust the seasonings if needed, and add the pasta. Place the cover back on and continue to cook for an additional 15 minutes or until the pasta is al dente.
* If you use spelt pasta add in the last 8-10 minutes of cooking.