Ingredients
- 3 tablespoons unsalted butter
- 1 white onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 1 yellow squash, sliced
- 1 zucchini, sliced
- Dried oregano
- Chopped fresh basil
- Salt
- Pepper
- 6 cups chicken stock, heated
- 8 ounces pasta shells
- 2 tomatoes, diced
- 1 head broccoli, in florets
Directions
In soup pot melt butter and saute onion and garlic. Add carrots and cook until tender, about 10 minutes. Add squash and zucchini. Season with oregano, basil, salt and pepper. Add hot chicken stock and bring to a simmer. Add pasta, tomatoes and broccoli. Simmer until pasta is cooked through, about 5 minutes
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By nvenus_11638942
Atherton, CA
on April 06, 2010
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I made for lunch today. Its very good and healthy with a couple of changes I've made. I used 1 tbp. butter instead of 3 and I sub. i can of cannellini beans instead of pasta. I will keep this on my food network recipe box. A keeper
By dberceau_12103394
Bradenton, 48
on August 26, 2009
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This was fresh and filling. Everyone loved it. Tastes great when topped with Parmesan cheese.
By tzrider4_10829286
Columbia, SC
on July 29, 2008
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This was a great light soup that left you feeling full. Be aware if you plan to eat leftovers the next day, the pasta sucks up all the broth so you have to add water or more broth. It didn't take away from the flavor at all--just gave you fatter pasta!
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