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Categories:
olive oil salt onion carrots stalks celery garlic potatoes tomato juice chicken broth Italian seasoning tomatoes green beans bay leaf frozen peas shell pasta chicken bouillon cubes
Viewed: 15 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 1 12 teaspoons salt (kosher is best)
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 2 garlic cloves, finely diced
- 2 small potatoes, chopped (or 1 medium potato)
- 5 cups tomato juice
- 5 cups chicken broth
- 1 tablespoon italian seasoning
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup green beans (frozen or fresh)
- 1 bay leaf
- 1 cup frozen peas
- 1 12 cups small shell pasta (cooked and drained)
- 2 chicken bouillon cubes (optional)
Method
- Sautee onions, celery, and carrots in oil.
- Stir in salt to make a sweat.
- Cook over medium-low heat for 10 minutes until onions are translucent and carrots and celery are softened but not mushy.
- Add remaining ingredients except peas and pasta.
- Bring to a boil, then reduce heat to low and simmer for 45 minutes.
- Add pasta and peas.
- Cook until heated through.
- (optional) You can add one or two chicken bouillon cubes if desired during cooking.
- If you desire a thinner soup, you may also add water (okay) or additional chicken broth (preferred).
- Remove bay leaf before serving.
- Bon appetit!
