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
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.