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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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We love soup all year-round, so we came up with this recipe for times when we cannot get a lot of fresh vegetables, explains Miriam Appelbaum of Manalapan, New Jersey. She often substitutes cream-style corn and cooks the pasta in the broth instead of cooking it separately. Ingredients:
1 medium onion, chopped |
1/2 pound fresh mushrooms, sliced |
1 tablespoon vegetable oil |
1 can (49-1/2 ounces) chicken broth |
4 medium carrots, chopped |
1 large potato, peeled and cubed |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 to 1 teaspoon salt |
1 cup uncooked bow tie pasta |
1 can (15-1/4 ounces) whole kernel corn or 1-1/2 cups frozen corn |
4 plum tomatoes, thinly sliced and quartered |
Directions:
1. In a Dutch oven, saute the onion and mushrooms in oil until tender. Add the broth, carrots, potato and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Meanwhile, cook pasta according to package directions; drain. Add the pasta, corn and tomatoes to soup; cook 5 minutes longer or until heated through and the vegetables are tender. Yield: 10 servings (2-1/2 quarts).
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