Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, Md, Minced
- 2 x Celery Stalks, Minced
- 2 x Carrots, Sliced
- 1 x Zucchini, Md, Sliced
- 1/2 c. Garbanzo Beans, Canned
- 8 ounce Tomatoes W/Juice, Canned
- 2 x Bay Leaves
- 1/2 tsp Italian Herbs
- 2 c. Chicken Broth
- 1 c. Tomato Juice
- 5 c. Water
- 1 Tbsp. Parsley, Fresh, Minced
- 1/2 c. Fresh Mushrooms, Sliced
- 2 c. Spinach, Fresh, Minced
- 1 c. Pasta, Cooked
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Home Style Vegetable Soup
Servings: 8
Directions
- In a 4-qt pot, heat the oil and saute/fry the onion, celery, and carrots.
- Add in the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian herbs, broth, tomato juice,and water. Bring to a boil, reduce the heat and cook over medium-high heat till the vegetables are tender, about 30 min. Add in the parsley, mushrooms, spinach, and pasta. Cook another 7 to 10 min. Remove and throw away the bay leaves.
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