Friday, 25 March 2016 05:35

Vegetable Casserole Soup


Makes 12-14 servings

3 Tbsp. olive oil                                                       

4 cloves garlic, minced

2 carrots, peeled and cut into 1/4 inch dice

2 lg. zucchini, rinsed and cut into 1/4 inch dice

1 cup broccoli florets

2 potatoes, peeled and cut into 1/2 inch chunks (optional)

1 cup dry white wine

3 cups canned tomato chunks

4 qt. vegetable stock

½ lb. lasagna noodles

1 lb. fresh spinach, stems trimmed, leaves cut into thin strips

1 lg. can (1 lb. 3 oz.) cannellini beans, rinsed and drained

1 cup grated parmesan cheese

1/4 teaspoon red chili flakes (more or less to taste)

Salt and freshly ground pepper, to taste

1 ½ cup sour cream

1/2 cup fresh basil, chopped


Heat the oil in a large stockpot over medium-high heat. Stir in the carrots, zucchini, potatoes, broccoli and cook, stirring frequently for 10 minutes, add the wine and garlic. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock and then add the spinach, and beans and uncooked lasagna noodles broken into pieces. Simmer the soup uncovered, stirring occasionally, for 45 minutes.


Season to taste with chili flakes, salt and pepper. Add parmesan cheese.  Serve with dollop of  sour cream and sprinkle of basil.

Read 1205 times Last modified on Friday, 25 March 2016 08:10