Vegetable Pasta Soup

32 oz Vegetable Broth

Ingredients

15 oz Tomato sauce

Pasta, any shape (optional – just makes the soup a little heartier

EVOO

Onion, diced

Garlic, minced (I use the jarred type)

Carrots, fresh, diced

Zucchini, fresh, diced

Potato, diced

Corn, frozen

Green beans, frozen (I cut mine into smaller pieces)

White pepper

Salt

Dried parsley (fresh would be better)

Sauté onion & garlic in EVOO until onion is tender & translucent in a large pot.  Add potato and sauté for a few minutes so it can soak up all the yummy flavor of the garlic & onion.  Add the broth, tomato sauce, remaining vegetables, and the seasonings to the pot.   Add pasta about 30 minutes before you are ready to serve. Let everything simmer until all vegetables are tender.  I let mine simmer about 4 hours so that everything is tender and all flavors are mingled.

You’ll notice that there are no measurements.  That is because you can add as many or few of the ingredients to your liking.  If you like more potato, add more potato.  If you like less onion, add less onion.  You can use any vegetables that you choose – parsnips, leeks, peas, tomatoes etc.  To make it even heartier you could add ground beef, stew meat, or even chicken.  Go for it!

A flavorful, hearty soup