Sick Day Vegetable Soup

Both Ethan and I are sick. In a few days, Jack will probably be sick too. To get us through this sickly moment in our lives, I made a big pot of vegetable soup. I went through my fridge and cupboards and cleaned them out. That is what is nice about vegetable soup- anything goes.



Olive oil
1 small onion, diced
1 shallot, diced
2 cloves garlic, minced
2 celery ribs, diced
2 carrots, diced
½ red bell pepper, diced
3 small zucchini, chopped
3 Yukon Gold potatoes, chopped
4 cups vegetable stock
1 15 oz can diced tomatoes, undrained
Kosher salt and ground pepper
1 tsp oregano
½ tsp red pepper flakes
1 bay leaf
8 oz pasta of your choice (I used alphabet pasta)
Fresh grated Parmesan cheese for serving

Heat about a tablespoon of olive oil in a large pot over medium heat. Once the oil runs quickly in the pan, add the onion, shallot, garlic, celery, carrots, bell pepper, zucchini and potatoes. Cook for about 15 minutes, stirring often, until vegetables are soft.

Add chicken stock and tomatoes. Stir until well combined. Add salt and pepper to taste, oregano, red pepper flakes and bay leaf. Cover and simmer on medium/low for 45 minutes. Turn the heat up to high and add pasta and cook uncovered for about 15 minutes, or until pasta is al dente. Toss out the bay leaf and serve with freshly grated Parmesan on top.

Yields 6 servings.