Vegetable Soup

Ingredients

• • 2 14.5-oz cans petite-diced tomatoes, undrained

  • 1 medium onion

  • 4 cloves garlic - pressed

  • 2 tablespoons olive oil

  • 2 large carrots - chopped

  • 1 medium turnip - chopped

  • 1 small zucchini - chopped

  • 1 small squash - chopped

  • 1/2 cup corn

  • 1/2 cup peas

  • 2 cups green beans - cut into 1" pieces

  • 6 cups chicken broth

  • 1/2 teaspoon thyme

  • salt & pepper to taste

  • 1/4 box ditalini pasta

  • Shredded chicken - optional

  • Parmesan cheese for topping - optional

Preparation

• In a large soup pot, heat two tablespoons of olive oil over medium-high heat.  Add the onion and cook until nearly translucent.  Now add the garlic - don't let the garlic brown!  Saute another couple of minutes.  

• Add the rest of the chopped veggies, sauteing for just a minute or two.  You're not cooking them - just sauteing for the wonderful flavor this quick step will infuse in your soup.  Add the thyme, salt & pepper while sauteing. 

• Add the tomatoes and broth.   Cook on low heat for several hours.  

• Add the shredded chicken for protein, if desired.

• Cook the Ditalini pasta separately per the box instructions

• Serve bowls with the desired amount of pasta and soup.  Top with parmesan cheese.  

Barb Wilson