Italian Carrots & Tomato Soup As it's getting chilly here in Calgary with temperatures getting to frigid levels- it's time for some nice heart-warming soup... So, here's is a simple recipe- note, you can prepare the vegetable broth in advance or get organic pre-made store bought kind. Personally, I prefer the homemade ones- one, you control what goes in it and two- much easy on Sodium content! We will get to broth recipe in another post. In this one- we will assume you already have some at hand.
Heat some olive oil in a soup pot. Next add your vegetable broth. Once it comes to a near boil (on medium heat), add whole grain rotini. Pretty much cook the rotini in vegetable broth till near-done. Lower heat, add generous amounts of Italian herb mix, basil and oregano. We have used dried basil in this recipe- but if you have fresh leaves, that would enhance the flavor even further.
Finally, when the pasta is all cooked- then add large chunk-cut tomatoes and finely grated carrots to this mix, close heat and keep pot covered for a few minutes. This way- tomatoes and carrots are just softened but not 'cooked'. Serve hot just as is, with a whole grain dinner roll or with croutons/crackers.
Heat some olive oil in a soup pot. Next add your vegetable broth. Once it comes to a near boil (on medium heat), add whole grain rotini. Pretty much cook the rotini in vegetable broth till near-done. Lower heat, add generous amounts of Italian herb mix, basil and oregano. We have used dried basil in this recipe- but if you have fresh leaves, that would enhance the flavor even further.
Finally, when the pasta is all cooked- then add large chunk-cut tomatoes and finely grated carrots to this mix, close heat and keep pot covered for a few minutes. This way- tomatoes and carrots are just softened but not 'cooked'. Serve hot just as is, with a whole grain dinner roll or with croutons/crackers.
