Soup! It's What's for Dinner!

Good evening fellow bloggers! I come bearing soup for you all today. I love soup, almost like I love pancakes. This is a recipe that my family has in our recipe books and I would like to share it with you. As I have previously stated before, we are Italian. We love our starchy food, including but not limited to: bread, pasta, olives, and so much more. This soup is a vegetarian dish, meaning it contains no meat, just vegetables. If you are all ready, let's get cooking!

Genoese Vegetable Soup

You will need:

• 2 onions, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 3/4 cup green beans, cut into 1 inch lengths
• 1 cup peas
• 4.5 cups fresh spinach leaves, course stalks removed, shredded
• 2 zucchinis, diced
• 8 ounces plum tomatoes, peeled, seeded, and diced
• 3 garlic cloves, sliced thinly
• 4 tablespoons extra virgin olive oil
• 8 cups vegetable or chicken stock
• salt
• pepper
• 5 ounces of any soup pasta
• Parmesan cheese, grated
• green pesto sauce

Are you ready?

1. Put the onions, carrots, celery, potatoes, beans, peas, spinach, zucchinis, tomatoes, and garlic in a large, heavy-bottom pan.
2. Pour in the olive oil and stock and bring to a boil over medium-low heat.
3. Reduce heat and let simmer gently for 1 and 1/2 hours.
4. Season the soup to taste with salt and pepper and add the pasta.
5. Cook for an additional 8 to 10 minutes, until the pasta is Al dente. The soup should be very thick at this point.
6. Stir in half of the green pesto sauce and remove the pan from the heat.
7. Let rest for 4 minutes.
8. Taste and adjust the seasoning, adding more salt, pepper, and green pesto sauce if needed.
9. Ladle into bowls and serve immediately.
10. Top with Parmesan cheese and enjoy!

And there we go! We have a wonderful soup that will delight the stomach on any day. I hope you all enjoy it and thanks for sticking around to listen to my ramblings above. You all are the best! Good night!