Italian Medley Vegetable Pasta Soup
Yields 7-10 servings
64 ounces organic vegetable broth
2 organic carrots, sliced (using a mandoline)
2 organic broccoli heads, cut into bite-size pieces
1 bag of organic frozen edamame (omit if staying away from soy products)
2 organic onions, medium diced
2 cups organic arugula,
1 bag of precut cabbage, onions, mushrooms, and mizuna (chrysanthemum leaves) (optional)
1 bulb organic garlic, sliced
1 box of gluten-free pasta
1 tablespoon organic extra virgin olive oil
Garlic and onion herb seasoning to taste
Himalayan pink salt, to taste
Black pepper, to taste
Garlic powder, to taste
Green onions, sliced
2-3 drops each of certified pure, tested grade (CPTG®) dōTERRA® thyme and oregano essential oils (optional)
Kitchen Equipment
Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients
Measuring cups/spoons
Large pot
Medium pot (to boil pasta)
Cutting board
Chef knife
Vegetable peeler
Colander
Mandoline
Wooden spoon
Ladle
Serving bowls
Soup spoons
Cooking Instructions
Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.).
Mise en place ingredients.
Add water to a medium-sized pot and boil.
Add pasta and cook until al dente.
Drain the pasta and set aside. Pasta will be added separately to the soup when ready to be served to avoid pasta from absorbing too much of the soup.
Peel garlic cloves and slice.
Peel onions and slice medium dice.
Wash the carrots and broccoli.
Use a mandoline to slice the carrots.
Cut broccoli into bite-size pieces.
Add a tablespoon of olive oil to a large pot and turn the heat to medium.
Sweat the garlic and onions to release the aroma.
Pour 64 ounces of vegetable broth into a large pot.
Add the remaining ingredients, except the pasta and green onions, into the pot.
Add seasonings to taste.
The essential oils are an option to add to the soup.
Add pasta right before serving.
Garnish with green onions.
Happy cooking! Enjoy!
Cheers!
Gini x
16 February 2025
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