Very Veggie Pasta Soup

Recipe Ingredients

1 tablespoon	15ml	Olive or vegetable oil
2 tablespoons	30ml	Celery stalks - diced (large)
2 tablespoons	30ml	Carrots - diced (large)
1 tablespoon	15ml	Onion - diced (large)
46 oz	1307g	Beef broth
2 cups	474ml	Water
28 oz	795g	Canned whole peeled tomatoes - chopped
2 oz	56g	Potatoes - peeled, diced (medium)
1/2 oz	14g	Cabbage head - shredded (small)
10 oz	284g	Frozen cut green beans
2 oz	56g	Zucchini - diced (medium)
16 oz	454g	Canned red kidney beans - drained
		(or white cannellini beans)
1 1/2 cups	355ml	Medium pasta such as shells
		Or corkscrews or elbows
		Salt - to taste
		Freshly-ground black pepper - to taste
		Grated Parmesan or Romano cheese

Recipe Instructions

In a large, heavy soup pot, heat the oil over medium-high heat. Add the celery, carrots, and onion. Cook, stirring frequently for 7 to 10 minutes or until the vegetables are tender.

Add the broth, water, tomatoes, potatoes, cabbage, and green beans. Cover and simmer for 1 hour, stirring occasionally.

Add the zucchini, beans, and pasta and simmer for 15 to 20 minutes longer, or until the pasta is tender.

This recipe yields 10 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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