Summer Vegetable soup Recipe
Eating 5 vegetables a day is easy with this vegetarian summer soup. Some would call it summer minestrone.
This can be made a day ahead, refrigerated overnight and reheated in crock pot. It freezes well.
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Prep time: 1 hours
Cook time: 45 minutes
Servings: 8 bowls
2 cloves garlic, minced
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, sliced
1/2 cup green and or red bell peppers, diced
4 small red potatoes, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
1 teaspoon olive oil
15 ounce can garbanzo beans, drained and rinsed
14.5 ounce can of diced tomatoes with juice or 3 fresh tomatoes
32 ounces vegetable broth
6 ounce can tomato paste
1/4 cup ozro pasta
1 teaspoon salt and pepper to taste
1 tablespoon each fresh basil, parsley and cilantro, chopped or 1 teaspoon each of the dried herbs. Directions
Prepare all vegetables before starting to cook.
Heat olive oil in 6 quart Dutch oven.
Add onion, garlic, carrots and celery, cook until soft and onion translucent.
Add the remaining vegetables, broth, tomato paste, ozro pasta, seasoning and herbs.
Stir to blend, cover and bring to boil.
Simmer for 30 to 45 minutes.