Italian Vegetable Soup with Stelline!
1/2 cup stelline (tiny star shaped pasta - orzo will work, but it isn't as cute)
1 yellow onion, chopped
5 cloves garlic, minced
2 cups chopped mushrooms
1 tablespoon basil
1 tablespoon oregano
1 tablespoon parsley
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1 (14-ounce) can diced tomatoes, Italian seasoned
1 large zucchini, cut into spoon sized pieces
2 to 3 cups vegetable broth
1 handful parsley, chopped (for garnish; optional)
1. Fill a small sauce pan with water and bring to a boil. Throw in the stars. Let them boil for only about 5 minutes tops; those little suckers cook fast and you want them aldente. When they are done, drain and set aside.
2. In a large pot, heat olive oil and add onion; saute. When onion starts sweating, stir in garlic and a splash of water. When onion and garlic are aromatic, stir in mushrooms, basil, oregano, parsley, salt, and pepper. You may have to add a dash more oil or splash of water. Stir well. Cook for 5 minutes, or until the mushrooms start to release juices.
3. Stir in tomatoes, zucchini, and a splash of water. Cook, covered, for 5 minutes. Stir mixture and add water to keep veggies moist as needed. When zucchini is getting tender but still firm, pour in broth and bring to simmer. Simmer 5 to 10 minutes, or until flavors are blended and zucchini is cooked all the way through.
4. When soup is done and seasonings are to your liking, stir in stelline (you don't want it to get over-cooked in the pot). Serve and devour!
This is a complete meal in a bowl, but it does go wonderfully with a salad, garlic bread, and a nice glass of red.
Source of recipe: I made it up.