Alphabet Soup
Ingredients
- 2 teaspoons olive oil
- 1 pc small onion diced small
- 2 stalks celery tops removed, thinly sliced
- 2 cloves garlic minced
- 1 cup baby carrots in 1/2 inch slices
- 3/4 pounds yukon gold potatoes in 1/2 inch dice
- 1 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
- 6 cups vegetable broth
- 1/2 teaspoon salt
- 1 cup dried small pasta
- 1 teaspoon agave syrup
- 16 ounces tomato sauce
- 1 cup frozen peas
Instructions
- Preheat a 4 quart soup pot over medium heat. Saute onion and celery in the oil with a pinch of salt until soft. Add garlic and cook until fragrant, 30 seconds or so.
- Add carrots, potatoes, thyme, tarragon, vegetable broth and salt. Cover and bring to a boil. Once boiling, lower heat to a simmer, add pasta and cook until pasta and vegetables are soft, about 10 more minutes.
- Add agave, tomato sauce and frozen peas and heat through (5 minutes or so.) Remove from heat. It tastes better the longer you let it sit, but give it at least 10 minutes. Taste for salt and seasoning, and serve.
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