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Quick Vegetable Pasta Soup
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Ingredients:
4 cups low sodium chicken broth
1 can (284 ml) low sodium condensed tomato soup
5 cups fresh or frozen vegetable mixture, cut in large chunks (e.g.
zucchini, green beans, cauliflower, potatoes, celery, carrots, red
pepper etc.)
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 cup fusilli pasta (or any other pasta you like)
Ground black pepper to taste
Preparation:
- In a large pot bring to boil chicken broth, condensed tomato soup, vegetables, and spices.
- Add pasta, lower the heat and cook at gentle boil until pasta and vegetables are al dente, stirring occasionally.
- Taste and adjust seasoning.
- Serve hot with corn bread or biscuits.
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