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Categories:
onion garlic carrot celery potato parsley tomato juice water mixed Italian herbs black pepper zucchini pasta shells kidney beans kale fresh basil
Viewed: 26 - Published at: 5 years agoIngredients
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 carrot, cut into chunks
- 1 celery, sliced including top
- 1 potato, scrubbed and cut into chunks
- 2 tablespoons chopped parsley
- 2 cups tomato juice
- 2 cups water or 2 cups vegetable broth
- 1 teaspoon mixed Italian herbs
- 14 teaspoon black pepper
- 1 small zucchini, diced
- 14 cup pasta shells
- 1 (15 ounce) can kidney beans, drained
- 1 cup finely chopped kale or 1 cup collard greens or 1 cup spinach
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
Method
- Combine onion, garlic, carrot, celery, potato, and parsley in a large pot.
- Add tomato juice, water or broth, Italian herbs, and black pepper.
- Bring to a simmer, then cover and cook 20 minutes.
- Add zucchini, pasta, kidney beans, chopped greens, and basil.
- Cover and simmer until pasta is tender, about 20 minutes.
- Add extra tomato juice or water for a thinner soup.
