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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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Feeds a crowd. Easy to put a batch on in the morning and have a crowd in for lunch. Crusty bread and salad and you have lunch. Hot and healthy. Ingredients:
8 cups water (or chicken stock if not making vegetarian) |
1 tablespoon salt (omit if using canned stock) |
2 medium onions, chopped |
6 carrots, sliced |
4 stalks celery, chopped |
1 (28 ounce) can plum tomatoes |
1 head garlic, peeled |
1 (16 ounce) bag frozen green beans |
1 (16 ounce) bag frozen corn kernels |
2 large red potatoes, diced (do not have to peel) |
2 tablespoons chopped fresh parsley (can substitute 1 tbsp dried) |
1 (6 ounce) can tomato paste |
2 cups small shell pasta, shapes (eg. small shells, orzo, macaroni) |
Directions:
1. Bring water to a boil in a large soup pot.
2. Add salt, onions, carrots, celery, tomatoes and garlic cloves.
3. Bring to a boil, reduce heat, cover and simmer until vegetables are tender.
4. Add green beans, corn, potatoes, parsley and tomato paste.
5. Simmer until potatoes are tender.
6. In salted, boiling water, cook pasta until al dente.
7. Drain pasta and add to soup.
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