Hearty Italian Vegetable Soup
This hearty soup is loaded with chunky vegetables, beans and pasta. It's a perfect meatless meal served with a crusty bread. Mangia!!
8 Servings
| 1 cup Onion; Chopped | 15 oz Tomato Puree |
| 1 cup Celery; Chopped | 15 1/2 oz Cannelli Beans; unrinsed |
| 1 cup Carrots; Minced | 1 tsp Italian Seasoning |
| 1 cup Zucchini; Chopped | ¼ tsp Minced Dried Garlic |
| 3 Tbsp Olive Oil | 1 ½ cups Pasta Shells; Uncooked |
| 46 1/2 oz Vegetable Broth | Salt & Pepper ; To Taste |
| 14 1/2 oz Petite Diced Tomatoes; italian style |
In a large pot or Dutch oven, cook the onion, celery, carrots and zucchini in the olive oil, over medium high heat. Cook for 3-4 minutes, stirring often. Add the broth, diced tomatoes, tomato puree, beans, Italian seasoning and garlic. Mix well and bring to a boil. Add the pasta shells and cook for 10-12 minutes, or until pasta is al dente. Season with salt and pepper. Sprinkle each individial serving with Parmesan cheese.
Helpful Tips:
The broth in this soup is so tasty, I always serve it with a loaf of crusty Italian bread. Add a salad and you've got a hearty, filling meatless meal.
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Posted by: Coleens Cooking <summerslimming@gmail.com>
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Another Great Group of *~ Beth ~*
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