ITALIAN STYLE VEGETABLE SOUP

ITALIAN STYLE VEGETABLE SOUP image

Yield 6 bowls

Number Of Ingredients 19

1 Carrot, cleaned and diced in a food processor (with)
1 Onion, cleaned and diced in a food processor.
5 cups water.
1 tsp. sugar.
4 tablespoons grated parmigiana cheese.
1 tsp. garlic powder.
1 tsp. dried basil flakes.
1 can diced Hunt's tomatoes (14 ounce).
1 Can (14 ounce) sweet peas.
1 Can (14 ounce) Cannelloni or your favorite soft, white bean.
2 Chicken Bullion Cubes.
2 teaspoons of salt.
3-4 tablespoons Canola oil in which to fry the diced onion and carrot.
1 Cup Farfalle ("bowtie") pasta.
For Gnocci:
1 egg.
1 cup instant potato flakes.
1 tablespoon flour.
Note: If you want to add meat, you choose it, and if it's meatballs, you provide the recipe. An easier option would be a can of white meat chicken or some cooked, shredded, smoked ham from the grocery deli.

Steps:

In a cereal or similar cooking bowl, add an egg to half a cup of potato flakes, mix it with a fork, then add more potato flakes until the mix seems about the right consistency to roll in your hands. Mix in a tablespoon (or so) of flour to make it not stick. Roll out two 1/2 inch to 3/4 inch diameter rolls between your hands, and cut into half inch nuggets with a knife. This is your gnocchi. In a stew pot. Add oil, then diced onion and carrot, and cook until tender over medium heat. Don't walk away. (Don't let it burn.) Add everything else, beginning with peas and tomatoes. Let it cook together until pasta is done and flavors come together. (Assuming your meat has already been cooked, add it when the other ingredients have made a nice tasting soup and let it heat and meld.)

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#time-to-make #course #main-ingredient #preparation #occasion #soups-stews #vegetables #dietary #4-hours-or-less