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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A light, but hearty veggie soup. Great with a grilled cheese sandwich, or just with some crackers (I like it with cheese crackers) Perfect for Spring :) Ingredients:
1 1/2 cups dried small pasta (i used mini bow ties) |
2 tablespoons olive oil |
1 small onion, diced |
2 stalks of celery, chopped |
2 carrots, peeled and chopped |
1 bell pepper, seeded and chopped |
1 medium sized zucchini, chopped |
4-6 oz of sliced mushrooms |
3-5 oz of spinach |
6 oz of fresh green beans, cut into pieces |
1 cup frozen peas |
1 cup frozen corn |
1 14.5 oz can petite diced tomatoes, drained |
2 teaspoons crushed garlic |
6 cups vegetable broth (or chicken broth if you prefer) |
salt and pepper to taste |
Directions:
1. Cook pasta. Set aside.
2. Heat oil in large soup pot.
3. Add onion, carrots, celery, and bell pepper to pot.
4. Saute over med-high heat for about 5 minutes.
5. Add zucchini, mushrooms, spinach, and green beans, and saute until all vegetables are tender.
6. Now add the peas, corn, tomatoes, and garlic. Saute for a few more minutes.
7. Add the broth and bring to a boil for 5 minutes.
8. Season with salt and pepper to taste.
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