on the fly

courtesy of: missi
serves: 4

- 2 tbsp extra virgin olive oil
- 2 carrots, chopped
- 2 stalks celery, with leaves, chopped
- 1/2 onion, finely diced
- 1 clove garlic, minced
- 1 bay leaf
- 4 c stock {whatever you have on hand}
- 1 handful broccoli florets, cut to bite size
- 1 handful cauliflower florets, cut to bite size
- 2 tomatoes, quartered and then quartered again
- 6 mushrooms, sliced or quartered
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- herbs {oregano, thyme, parsley... or a combination of whatever you have}
- 2 handfuls bite size pasta
- salt & pepper

1. in a large pot, preheat oil over med-hi heat. add carrot, celery, onion, and garlic. season with salt and pepper and let cook for 5 min or until onions are transparent. drop in the bay leaf.

2. add the vegetable stock, broccoli, cauliflower, tomatoes, mushrooms, zucchini, squash and herbs. bring to a boil then add the pasta and cook to al dente.

3. remove bay leaf and season to taste.

*tip: to make this chicken vegetable soup, add 2c shredded roasted chicken to the pot with the pasta.

*tip: add diced red potatoes with the pasta. add spinach just before the pasta is done cooking.

image: meet up