Freshly Picked: Vegetable Soup

Vegetable soup is the perfect snack to warm a pepper’s body on rainy or snowy days. Experiment with the recipe by adding your favorite vegetables to create a snack that is truly your own.

INGREDIENTS

  • 1 teaspoon vegetable oil
  • 1/2 cup chopped onion
  • 1 clove garlic, chopped
  • 2 cans reduced-salt chicken broth
  • 1 can crushed tomatoes
  • 1/3 cup pasta (uncooked)
  • 1/4 cup parsley leaves
  • 1 cup chopped broccoli
  • 1 cup chopped carrots
  • 1 cup sliced celery
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese (optional)

DIRECTIONS

  1. Heat oil in a large pan over medium heat.
  2. Add onion and garlic. Cook until the onion is soft, approximately 2 minutes, stirring occasionally.
  3. Add chicken broth, tomatoes, pasta, and parsley to sauce pan.
  4. Bring to a boil, and then reduce heat and simmer for 10 minutes.
  5. Add broccoli, carrots, and celery to soup and cook for 10 minutes.
  6. Ladle soup into serving bowls and if desired, sprinkle with Parmesan cheese before serving.
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