Definitely soup weather here, plus I'm still getting tons of veggies in my CSA share that need to be incorporated into various dishes. Soups are awfully forgiving and you can hide all kinds of vegetables in them! This recipe uses onion, bell pepper, radishes, carrot, garlic, and celery.
Ingredients:
1 T oil (EVOO or canola)
1 onion
1 green pepper
2 homemade or commercial veggie sausage links (I used this recipe, which is the best veggie sausage recipe I know of)
1 14 oz can diced tomato
1 28 oz can crushed tomato
2 28 oz cans of water
4 radishes
1 large carrot
1 stalk celery
8 cloves of garlic
1-2 t Italian seasoning
2 c dry ditalini pasta (small tube-shaped, about half a box/4 servings)
1 t mushroom base (or 1 un-chicken bouillon cube)
2 T nutritional yeast, optional
Method
Cook ditalini according to package directions in a separate pot or in your handy microwave pasta cooker. At the same time, add oil, chopped onion & green pepper and saute over medium heat. Add chopped sausage and saute until browned. Add tomatoes and water and bring to a boil. Chop carrot, radishes, and celery, then add them to the pot. Add cooked ditalini, lower heat. Add the rest of the ingredients , stir, cover, and simmer until carrots reach desired tenderness (about 20 minutes).
