Veggie & Tomato Soup

Monday, November 3, 2014

The drop in temperatures over the last couple of days has prompted a fair amount of home cooking at our house....   Soup was on my brain Friday -- and I put together a pot of Veggie & Tomato Soup (seen bubbling away above), that was enjoyed all weekend. My cooking/recipes tend to take on varying degrees of ingredients & flavor -- all depending on what's fresh at the market & what I may have stocked in the pantry....   The details of how I got my Soup started are below, but keep in mind, ingredients can be easily swapped out to your liking.

-In a large pot, heat some Olive Oil -- over medium heat
-Add some sliced Shallots
-While the Shallots are wilting down in the Olive Oil, dice your vegetables -- I used Zucchini, Squash and Carrot
-Add the veggies to the pot and stir, allowing time for them to release some of their juices
-Add your seasoning -- I used fresh Cracked Pepper and Herbamare
-I added a 28oz can of San Marzano Whole Tomato (plus the juice), that I broke up with my fingers as I added it to the pot
-Stir everything 
-I added 1 full container of Pacific Chicken Broth
-Turn the heat up a bit and bring everything to a boil
-Then I added maybe 2 cups or so of Spinach Leaves
-Turn down the heat, let the spinach wilt, give it another stir, and slightly cover to simmer for a bit, for all the flavors to marry
-Then I tasted for any additional seasoning

*When ready to serve, top with shredded cheese, or I roasted some Fennel Sausage in the oven that I diced up and put into my bowl or you could also roast a Chicken Breast and shred into the soup -- Enjoy!

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