Vegetable Pasta Soup
½ cup chopped onion one 14½ oz. can petite-diced tomatoes, do not drain
1 Tablespoon olive oil 3 cups water
½ cup diced carrot 3 bouillon cubes
½ cup diced celery 8 oz. canned great northern beans, drained*
½ teaspoon salt ½ cup cubed zucchini*
1/8 teaspoon pepper 1 Tablespoon dried parsley
½ teaspoon dried oregano ½ cup uncooked pasta (sea shells, elbows, or ditalini)
½ teaspoon dried basil
Day 1:
1. In a 3 or 4 quart soup pot, sauté onions in olive oil just until softened, about 3 minutes.
2. Stir in carrots, celery, salt, pepper, oregano, and basil. Cover and cook over low heat
for 5 minutes.
3. Add tomatoes, water, bouillon cubes, and beans and stir. Cover pot and bring to a boil.
Turn heat down and simmer gently for 30 minutes.
4. Cool soup for 30 – 45 minutes. Place soup in leftover container with a tight lid, and
refrigerate.
Day 2:
4. Pour soup back into the soup pot. Bring soup to a boil and add zucchini (and other
veggies), pasta, parsley, and ½ cup water. Boil until pasta is tender, about 8 to 10 minutes (depending on pasta chosen).
5. Prepare garlic bread. Serve soup with garlic bread---enjoy!!
Note: * If you don’t care for beans, use 1 cup diced potatoes.
* If you don’t want zucchini, use ½ cup frozen corn, string beans, or peas.
* Try adding some chopped spinach or other vegetables of your choice!!
Make-ahead note: If you are making this soup to serve another day or you plan on
keeping some as leftovers, cook the pasta in a separate pot and
drain it. Refrigerate the pasta and soup in their own containers—or the
pasta will absorb too much broth and make the soup much too thick.