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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:
Cook time:
Servings: 8 bowls


Cost per serving $1.19 view details
  • 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.


  1. Prepare all vegetables before starting to cook.
  2. Heat olive oil in 6 quart Dutch oven.
  3. Add onion, garlic, carrots and celery, cook until soft and onion translucent.
  4. Add the remaining vegetables, broth, tomato paste, ozro pasta, seasoning and herbs.
  5. Stir to blend, cover and bring to boil.
  6. Simmer for 30 to 45 minutes.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 338g
Recipe makes 8 servings
Calories 169  
Calories from Fat 13 8%
Total Fat 1.52g 2%
Saturated Fat 0.21g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1131mg 47%
Potassium 837mg 24%
Total Carbs 35.07g 9%
Dietary Fiber 5.7g 19%
Sugars 6.04g 4%
Protein 5.93g 9%


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