Very Veggie Pasta Soup

[Guest guest]

This is excellent.

 

Tierso

 

Very Veggie Pasta Soup

 

1 tablespoon olive or vegetable oil

2 large celery stalks, diced

2 large carrots, diced

1 large onion,diced

46 ounces broth

2 cups water

28 ounces canned whole peeled tomatoes, chopped

2 medium potatoes, peeled, diced

1/2 small cabbage head, shredded

10 ounces frozen cut green beans

2 medium zucchini, diced

16 ounces canned red kidney beans, drained or white cannellini beans

1 1/2 cups medium pasta such as shells

or corkscrews or elbows

salt to taste

greshly ground black pepper to taste

grated Parmesan or Romano cheese

 

In a large, heavy soup pot, heat the oil over medium-high heat. Add the

celery, carrots, and onion. Cook, stirring frequently for 7 to 10 minutes or

until the vegetables are tender.

Add the broth, water, tomatoes, potatoes, cabbage, and green beans. Cover and

simmer for 1 hour, stirring occasionally.

Add the zucchini, beans, and pasta and simmer for 15 to 20 minutes longer, or

until the pasta is tender.

Yields 10 servings.

 

 

 

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