Vegetable & Bow-Tie Stew (because Autumn is here!)

Veggie Stew

Yield: ~12 cups of soup

-1/2 lb bow-tie pasta (or the pasta of your choice)

-1 large onion, minced

-1 large zucchini, diced into 1/2 inch pieces

-1 leek stalk, diced

-1 large red bell pepper, diced

-2 cups of green peas

-4 cloves garlic, minced

-1, 32 oz. vegetable stock (I used this)

-6 cups of water

-2 tablespoons butter

-3 tablespoons olive oil

-2 large handfuls of basil, roughly chopped

-2 tsps freshly cracked black pepper

-3 tsps salt

So, depending on what you have in your fridge or what vegetables you prefer in soup, you can of course have some fun with this and put in whatever veggies you like. I LOVE leeks, zucchini, red bell peppers, and peas in my soups because the leeks are nice and onion-y but still maintain their sturdiness, and the other vegetables add a nice sweetness to the soup without adding extra sugar. I also love soups because you only need ONE POT to make the whole thing! Very easy clean-up.

To begin, add the butter and olive oil to a large pot on medium heat. When the butter has melted, add your onions. When they become translucent (about 3-4 minutes), add in the leeks, bell pepper, and zucchini. Stir well until the veggies are tender. Next, add your minced garlic and peas (I use frozen peas from Wegmans). Stir well, then add your liquids–the vegetable stock and the water. Then add the salt & pepper. Taste for seasoning, and adjust if you need to. Let the soup simmer on medium-low heat for about 30 minutes, then raise the temperature to high. When the soup comes to a rapid boil, add the bow-tie pasta. When the pasta is cooked, add the fresh basil, and serve!

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