Garlic Vegetable Pasta Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A wholesome soup bursting with garlic flavour and goodness. From a small town newspaper many, many years ago, where I used to live,and love, and cook. I still make the soup, though I no longer live and love there. An incredibly resourceful recipe, adaptable, adjustable to just about anything that might be in the fridge that you want to use up. I use the food processor to do the fine work on the garlic, onions, carrots, cabbage. Use the pasta or grain (like rice) of your choice. Ingredients:
1 tablespoon extra virgin olive oil |
1/4 cup water |
1 head of garlic, cloves peeled and minced |
1 cup onion, chopped |
7 cups water |
3 chicken bouillon cubes |
1 1/2 cups carrots, sliced thinly |
3 cups green cabbage, chopped |
1 1/2 cups broccoli florets |
1 (7 1/2 ounce) can tomato sauce |
3/4 cup small shell pasta |
1 teaspoon dried basil |
1/4 teaspoon pepper |
Directions:
1. In large soup pot heat the olive oil and water.
2. Add the garlic and onion and saute 5 minutes.
3. Add the 7 cups water, bouillion, and carrots.
4. Bring to a boil, cook 5 minutes and add cabbage, broccoli, tomato sauce, pasta shells, and seasonings.
5. Bring to another boil, stir, reduce heat, cover and simmer for 20 minutes.
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