Vegetarian Soup with Shells
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Prep Time: 15 min
Cook Time: 45 min
Serves: 4
Ingredients
- 8 oz Anthony's Small Sea Shells pasta
- 2 Tbsp Olive Oil
- 1 3/4 diced carrots
- 1 small onion, diced
- 2 stalks celery, diced
- 4 cups Basic Vegetable Stock
- 4 cups Tomato Base Vegetable Juice
- 1/4 tsp dried basil
- 1/2 tsp salt
- Fresh Ground Black Pepper
- 14 oz Frozen Pick Sweet Vegetables for Soup
- 1 (15.5 oz) Great Northern Beans, drained
Directions
- In medium stockpot, heat oil until hot, add carrots, onion and celery, cook over med. Temperature until vegetables are soft, 5 to 10 minutes.
- Add Vegetable Stock, Tomatoes Juice, and basil, bring to a boil, add frozen soup vegetables and beans, when mixture returns to a low boil, reduce heat to low and simmer for 30 minutes or until vegetables are soft.
- 15 minutes before serving add salt and pepper to taste and pasta shells, simmer until pasta is done.
- Serve with a hardy whole wheat bread or whole-wheat crackers.
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