Sunday, June 12, 2011


Classic Italian pasta and vegetables soup.

1/3 cup olive oil
2 cloves garlic, minced
2 onions, chopped
5 carrots, sliced
3 stalks celery, sliced
2 large potatoes, peeled and diced
2 medium zucchini, sliced
4 cups chicken or beef broth
4 cups water
14 1/2 oz can diced tomatoes
1 cup small pasta
10 oz canned beans. drained
1 tsp dried oregano
Salt and pepper, to taste

Heat olive oil in a large saucepan, over medium heat. Add onions and garlic, cook until onions  are soft.
Add carrots, celery,  potatoes  and zucchini, cook for 2 minutes, stirring occasionally. Add tomatoes, oregano, broth and water. Season with salt and pepper.  Simmer for 1 hour. Add pasta cook for 10 minutes. Add beans, cook for 5 more minutes. Serve with garlic toast.

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