This soup can please you taste buds any way you want! Whether you’d like
simple veggies in your soup, or hearty ground beef, this classic Italian
soup will be sure to hit that spot! This soup has also been called the
“Hodge podge” soup because there are so many variations to the recipe.
Many restaurants and recipes tend to call for veggies that are in
season, so whatever veggies are in season, get thrown into the soup pot!
INGREDIENTS:
1 medium onion, chopped
4 stalks of celery, chopped
1 clove of garlic, minced
1 can of mixed veggies
1 can red kidney beans
1 can tomato sauce
1 zucchini, sliced
3 cups medium shell pasta
pinch of red pepper
1 tbsp. oregano (dried or fresh)
1 tbsp. basil (dried or fresh)
1 tsp. parsley flakes
salt and pepper for taste
INSTRUCTIONS:
Pour water into large soup pot or large sauce pan. Add onions, celery
and minced garlic. Cook for 4-5 minutes or until onions become
translucent. Add all other ingredients EXCEPT the past and the zucchini,
set those aside. Reduce heat medium, and simmer covered for 25-30
minutes. Uncover your mixture, and stir in pasta shells, and zucchini,
cook until the pasta is tender, about 10 minutes.
Once shells are done, you’re ready to eat! Pour into soup bowls,
garnish with parsley or basil, and serve.
