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Ingredients
1 Onion, diced
3 Garlic cloves, minced
1 Cup carrots, sliced thin
1 Cup celery, sliced medium
1 Small yellow squash
1 Small zucchini, sliced medium
2 Cups fresh broccoli florettes
2 Cups cauliflower florettes
1/2 Cup mushrooms, sliced
1 Can whole tomatoes
1/2 Can tomato sauce
1 Teaspoon basil
1 Teaspoon oregano
6 Cups water
4 Chicken bouillon cubes
Instructions
Lightly saut� onions in olive oil. Add carrots and celery and small amount of water to prevent burning. When vegetables soften, approximately 3 to 5 minutes, add zucchini and squash. After 3 to 5 minutes add remaining vegetables, spices, water and bouillon, bring to a boil and simmer 15 minutes. Add your favorite pasta and boil according to package recommendations. (This soup is excellent with fresh Parmesan cheese sprinkled over each serving!)