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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This soup is very filling and healthy. If possible use fresh vegetables and herbs from the garden. If you like, you can replace the kidney beans with cannelini beans. Ingredients:
4 cups vegetable stock |
2 (14.5 ounce) cans stewed tomatoes |
1 large potato, cubed |
1 onion, chopped |
2 stalks celery, chopped |
2 carrots, chopped |
1 large head cabbage, finely chopped |
2 tablespoons italian seasoning |
1 (15 ounce) can kidney beans |
3 cups fresh corn kernels |
1 large zucchini, sliced |
1 cup uncooked orzo pasta |
salt and pepper to taste |
Directions:
1. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
2. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.
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