- 1 cup onion: large dice about ½ large or one medium
- 2 cloves garlic finely chopped (about 1 Tablespoon)
- 1 stalk celery, diced about ½ cup
- 2 carrots sliced about 1 cup
- 1 cup summer squash zucchini or yellow: large dice
- 1 medium potato, peeled large dice (about 1 cup)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 teaspoons dried basil
- ½ teaspoon granulated or powered onion
- ¼ teaspoon red pepper flakes optional: use more if you like spicy
- 1 quart vegetable broth
- 1 cup shredded cabbage
- ¼ cup finely chopped parsley optional
- 1 cup frozen string beans
- 8-oz can garbanzo beans about 1 cup with liquid
- 8-oz can red kidney beans about 1 cup with liquid
- 1 cup canned chopped tomatos
- ½ cup per person cooked pasta your choice
- Grated parmesan or Romano cheese
On medium heat, sauté in 4 quart soup pot for 10 minutes:
2 Tablespoons olive oil
Onion, garlic, celery, carrots, zucchini and potato
Add seasoning mix and sauté for 2 minutes.
Frozen string beans
Garbanzo and kidney beans
Bring to boil and simmer on low for about 12 minutes, or until potatoes and zucchini are tender when pierced with a fork.
While soup is simmering, cook pasta in boiling water until desired doneness.
Put ½ cup pasta in soup bowl.
Ladle soup over top.
Sprinkle with parmesan or Romano cheese.
To make this soup a full meal, you can add open-faced cheese-topped bread (put a slice of your favorite cheese on a slice of bread and put under the broiler for about 1 - 2 minutes (just until the cheese melts).
- Measurements for vegetables are approximate—it really doesn’t matter if you use a little over or under the amount given.
- I always put the pasta in the soup bowls when serving—otherwise it will soak up too much broth.
- Refrigerated, peeled garlic
- Pre-cut onion and celery
- Frozen sliced carrots
- Bagged shredded cabbage
- Instead of cutting vegetables separately, use a package of frozen Italian vegetables (then you’ll only have to cut the potato).