Clean Out the Fridge Vegetable Soup
Ingredients
- 1/4 c olive oil
- 2 cloves garlic minced
- 1 each onion, celery, carrots chopped
- 2 cups leftover vegetables chopped
- 4 c stock vegetable or chicken
- 2 each bay leaves
- 1 tsp dried herbs parsley, Italian blend, thyme (any work!)
- to taste salt and pepper
- 1 cup pasta optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Add leftover vegetables and stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
- Add bay leaves and dried herbs. Season with salt and pepper to taste.
- If using pasta, add it to the soup during the last 10-12 minutes of cooking time.
- Remove bay leaves before serving.
