Recipe for Very Veggie Pasta Soup

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Yield:

Ingredients:

Amount	Ingredient
1 tbl	olive or vegetable oil
2 lrg	celery stalks diced
2 lrg	carrots diced
1 lrg	onion diced
46 oz	beef broth
2 cup	water
28 oz	canned whole peeled tomatoes chopped
2 med	potatoes peeled, diced
1/2 sm	cabbage head shredded
10 oz	frozen cut green beans
2 med	zucchini diced
16 oz	canned red kidney beans drained
	(or white cannellini beans)
1/2 cup	medium pasta such as shells
	or corkscrews or elbows
	Salt to taste
	Freshly-ground black pepper to taste

Instructions:

Instructions: In a large, heavy soup pot, heat the oil over medium-high heat. Add the celery, carrots, and onion. Cook, stirring frequently for 7 to 10 minutes or until the vegetables are tender.

Add the broth, water, tomatoes, potatoes, cabbage, and green beans. Cover and simmer for 1 hour, stirring occasionally.

Add the zucchini, beans, and pasta and simmer for 15 to 20 minutes longer, or until the pasta is tender.

This recipe yields 10 servings.

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