Wintry Tomato Vegetable Soup

Recipe Ingredients

1 tablespoon	15ml	Canola or olive oil
1 tablespoon	15ml	Yellow onion - diced (medium)
1 tablespoon	15ml	Zucchini - diced (small)
8		Mushrooms - - (8 to 10), sliced
2		Garlic cloves - minced (large)
6 cups	1422ml	Water
14 oz	397g	Stewed tomatoes - - (1 can)
6 oz	170g	Tomato paste - - (1 can)
1 1/2 tablespoons	22ml	Dried parsley
2 teaspoons	10ml	Dried basil
2 teaspoons	10ml	Dried oregano
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	118ml	Uncooked tubettini or ditalini pasta
1/2 cup	73g / 2.6oz	Shredded mozzarella or provolone cheese - optional

Recipe Instructions

In a large saucepan heat the oil. Add the onion, zucchini, mushrooms, and garlic, and saute for for 7 minutes. Add the water, stewed tomatoes, tomato paste, and seasonings, and bring to a simmer. Cook for 15 minutes over medium-low heat, stirring occasionally. Stir in the pasta and cook for 15 to 20 minutes more over low heat until the pasta is al dente. Occasionally stir the soup while it cooks.

Let the soup sit for 10 minutes before serving. Ladle into bowls and, if desired, top with shredded cheese. Serve with warm Italian bread.

This recipe yields 6 to 8 servings.

Source:
VEGETARIAN SOUP CUISINE by Jay Solomon

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