While the spring equinox is just around the corner, winter refuses to completely give up its icy grip in this part of the country. Although the weather has managed to creep up above freezing during some of the days, nights are still filled with unseasonably cold temperatures and raging winds. Even as I sit here typing, big, fluffy snowflakes are falling to the ground, again, covering everything in a blanket of white. So, if you can’t beat ’em… join ’em. It’s a soup day.
- 2 Tbsp olive oil
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 lb kielbasa, diced
- 2-3 medium potatoes, cubed small
- 1 can Campbell’s Bean with Bacon Soup (do not add water)
- 7 cups water
- 2 cups small pasta, cooked (i.e. elbows, shells, pipette)
- salt and pepper
- Cook pasta according to directions; drain and set aside.
- In a large sauce pan, preheat olive oil.
- Over medium-low heat, saute celery, onion, carrots and kielbasa for 5 minutes.
- Add potatoes and saute another 3 minutes.
- Add water and Bean with Bacon soup and bring to a boil.
- Reduce heat and simmer 8-10 minutes or until potatoes are tender; remove from heat.
- Add cooked pasta.
- Salt and pepper to taste.
Soup will thicken upon standing. Add a little water if you want a thinner soup.