Vegetable Soup with Pasta
2014-10-30 15:09:39
Serves 4
Looking to hone your knife skills? This delicious soup recipe from our owner Mary Moore is perfect on a cool fall afternoon or evening, and provides lots of opportunities to practice your slicing, dicing and chopping.
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
- 3 Tbsp. olive oil
- 2 med yellow onions, diced
- 1 green bell pepper, med dice
- 6 carrots, cut into half moons
- 3 zucchini, cut into half moons
- 1/2# mushrooms, sliced
- 1 Tbsp. dried thyme
- 3 cloves garlic, minced
- 28 oz. can diced tomatoes
- 12 cups chicken stock
- fresh basil, chiffonade to taste
- salt and pepper to taste
- Worcestershire sauce to taste, approx. 1 Tbsp.
- Texas Pete hot sauce to taste
- 1/2# pasta, cooked al dente
Instructions
- Heat olive oil in stockpot. Sauté onions until translucent.
- Add carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
- Add zucchini and green pepper and sauté briefly.
- Add remaining ingredients except fresh basil and cooked pasta. Bring to a simmer and cook 30-45 minutes.
- Stir in pasta, basil and season to taste
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/