Springtime is upon us to its almost getting to warm to have those yummy winter soups, well at least living in Florida. We had a small cold snap for us again last week so I took advantage of making a couple of Italian Soups. I am going to this awesome soup recipes that will be a apart of my next book. I encourage you to make these and add your own flavor and flair. I always try to make enough to have leftovers because these are two soups that taste even better the next day.
In a large Pot, Heat the Coconut Oil on Medium/High heat and add the sliced carrots, stirring frequently until a tad softened
Turn Heat down to Medium add the Celery, Garlic, Red Pepper and Onion and sautee
Add Chicken or Veggie Stock to sautee mixture, bring to a boil for a few moments.
Add Can of Tomatoes, Spinach, Basil, and Oregano. Add Chicken if desired.
View cooking time for pasta, add pasta to Pot and cook accordingly, by bringing temperature down and setting timer.
Allow to cool and Enjoy!
Ingredients
Directions
In a large Pot, Heat the Coconut Oil on Medium/High heat and add the sliced carrots, stirring frequently until a tad softened
Turn Heat down to Medium add the Celery, Garlic, Red Pepper and Onion and sautee
Add Chicken or Veggie Stock to sautee mixture, bring to a boil for a few moments.
Add Can of Tomatoes, Spinach, Basil, and Oregano. Add Chicken if desired.
View cooking time for pasta, add pasta to Pot and cook accordingly, by bringing temperature down and setting timer.
Allow to cool and Enjoy!