Cozy Italian vegetable goodness for soup season.
Word to the wiz–kids:
1. dried herbs are about 3x more potent than fresh. If using dry parsley go with 2 tsp instead of 2 Tbs—since 3 tsp equals 1 Tbs (my sister put in 2 Tbs of dried parsley and that made for some potent parsley vegetable soup!)
2. don’t accidentally throw in 3x the salt, then rectify the situation with 3x the noodles w/o adding additional liquid (that made for some thick oodley noodley leftovers—nope nope nope)
3. vegetable broth does not equal chicken broth, nor vice–versa (ever. no never.)
4. if you gage the quality of your recipe by how things fair as leftovers, here’s the cream of the crop (not sure I’m a huge fan of cream and crop together in a saying now that I think of it… ew). this recipe makes an over abundance of blessed deliciousness—freeze some of that baby for up to 6 months! (my friend froze hers in mason jars and pulled them out for lunches and it continued to be delish and it made all the other teachers in the teacher’s lounge super jelly… I’m assuming the last bit of that story because I aint no dummy, but the first two bits were fully factual)