A to Z Vegetable Soup
1-Tbsp olive oil 2 cup cut up mixed fresh vegetables such as sliced small zucchini, carrots or celery and chopped red onions
2 – 14.5 oz cans reduced sodium chicken broth
2 cloves garlic, minced
1 - 15 oz can cannelloni or Great White beans, rinsed and drained
½ cup dried alphabet shaped pasta or tiny shells.
2 Tbsp fresh small oregano leaves
1- oz Parmesan cheese, thinly sliced (optional) [grated in can will do]
1. In a large saucepan, heat oil over medium high heat. Add the mixed vegetables. Cool uncovered about 10 minutes until vegetables are crisp tender, stirring occasionally. Remove half of veg. and set aside.
2. Stir in broth and garlic into remaining vegetables in saucepan. Bring to boiling. Stir in beans and pasta; return to boiling. Reduce heat and simmer covered for 10 minutes, or until pasta is just tender. Stir in fresh oregano leaves.
3. Ladle into 4 bowls. Top each with reserved vegetable. If desired, top each serving with Parmesan.
If you don’t want to reserve the veggies, so that the bowls are topped with “crisp” vegetables, then don’t bother… the soup is still good.
September 2001 BH&G