Instructions: In a large saucepan heat the oil. Add the onion, zucchini, mushrooms, and garlic, and saute for for 7 minutes. Add the water, stewed tomatoes, tomato paste, and seasonings, and bring to a simmer. Cook for 15 minutes over medium-low heat, stirring occasionally. Stir in the pasta and cook for 15 to 20 minutes more over low heat until the pasta is al dente. Occasionally stir the soup while it cooks.

Let the soup sit for 10 minutes before serving. Ladle into bowls and, if desired, top with shredded cheese. Serve with warm Italian bread.

This recipe yields 6 to 8 servings.

Comments: This wholesome soup is an antidote for the winter blues.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.