8 cloves of garlic, chopped
1 small yellow onion, diced
5 celery stalks, diced
5 carrots, cut into thin circles
Saute the above ingredients until they start to get soft- probably about 30 minutes. Then add:
3 small zucchini, diced
1 can kidney beans
1 cup frozen corn
3 cups broth or stock (any kind will do)
1 large can of crushed tomatoes (40-50 oz. I think)
1 small can of tomato sauce (6 oz.)
Stir everything up and turn the heat up until it boils. After it reaches a boil, turn the heat back down to low. Add the spices (about 1 teaspoon of each):
Simmer for as long as you can. I like to do about 2 hours. Stir occasionally and add water if it looks too thick. I probably added about 3-4 cups of water during the simmering process. It just depends on how stew-like you want it to be.
30 minutes before you want to eat it, add 1 1/2 cups of dry mini shell pasta. Give the pasta time to cook and then the soup is done. I like to serve it with a nice snow cap of Parmesan cheese on top and some good bread.
I may eventually get around to posting a recipe for last week's corn chowder, but this will have to do for now. Happy soup making!
(Note: tomorrow I will have things to share that have nothing to do with soup. Pinky swear.)
*This soup is named after Frank, our pest control guy. He stops by once a year, so as you can imagine, we're pretty close. He even bought our dehumidifier. Frank happened to be here on Monday when I was making soup and was so enthusiastic about the aroma and the idea of homemade soup that I felt a little sad for him. And then he shared that he'd be eating canned soup for dinner, and I felt a lot sad for him. If the soup had been ready, I'd have sent him home with some.