I'm sure you're tired of hearing me complain of the total lack of fall weather in Florida but it's really disappointing when its 85 degrees in the middle of November. But it seems that all my prayers have been answered; We had an honest-to-god cold fall day today! But of course, I left the house without a jacket/sweater and by the time I got to work, I was seriously craving my go-to cold weather meal: soup and sandwiches.
I love the chicken noodle soup at Carrabba's, but I needed a vegetarian or vegan version to feed the family. I looked up a couple minestrone recipes and decided to do a couple of tweaks to mimic the full flavor of the Carrabba's soup. The broth by itself has a crazy kick, but with the pasta and vegetables, this is the perfect soup to warm you on a winter day! I completed the meal with grilled cheese, Colcannon, and a cup of peppermint tea.
Also, aren't those blue and lavender flowers so beautiful! I'm so sad to see them go!
- 4 Cups Vegetable Broth
- 2 Cups Water
- 1/3 Cup White Wine
- 1 Cup Canned Chopped Tomatoes (I like the Pomi ones)
- 1 Cup Carrots - Cut in Rounds
- 1 Onion - Chopped
- 1 Cup Celery - Chopped
- 2 Cups Kale - Stems Removed
- 1 Bay Leaf
- 1 tsp Italian Seasoning
- 1 tps Oregano
- 2 Jalapenos - Diced
- 1 Zucchini - Chopped
- 2 tbs Olive Oil
- 5 Cloves Garlic - Finely Minced
- 2 Cups Pasta - Cooked Very Al Dante
- 2-3 tbs Salt (adjust to taste)
- In a large pot, heat olive oil. Add onion, jalapeno, and garlic. Cook until onions are soft.
- Add Wine and let reduce for a couple minutes. Add broth, carrots, zucchini, kale, celery, water, canned tomatoes, and spices. Bring to boil and reduce heat.
- Let simmer for 20 - 30 minutes.
- Add pasta.