- Yellow onion - Garlic - Carrots - Mushrooms - Zucchinis - Celery - Green beans - Tomatoes - Cauliflower - Tomatoes - Cannellini beans - Ditalini Pasta
Drizzle olive oil in to your big soup pot. Heat over medium- high heat. Add the chopped garlic and onions and stir until they become translucent.
Stir in the celery and the carrots until they start to sweat and the flavors begin to stick to the bottom of the pot. Pour in 4 cups of water to deglaze the pan.
Now we can add in the zucchinis, cauliflower, fresh tomatoes and the canned diced tomatoes as well as the salt, pepper and herbes de provence.
Bring soup up to a boil and then turn the heat down to medium. Add the remaining 4 cups of water. Check the liquid level in the soup.
FANCY CREAM OF CAULIFLOWER SOUP
SIMPLE ROAST RACK OF LAMB AND POTATOES
ROSEMARY GARLIC ROASTED POTATOES