Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, peeled and chopped
- 1 Idaho potato, peeled and diced
- 1 cup chopped zucchini
- 1 cup chopped canned tomatoes
- 6 cups roasted vegetable stock (see above recipe)
- 1/2 cup tiny pasta (alphabet, etc.)
- 1 cup frozen peas
Directions
Heat oil in large heavy pot. Add onion and celery and cook until tender. Stir in carrots and potatoes and toss to coat. Stir in zucchini. Add chopped tomatoes and stock and bring to a boil. Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 - 20 minutes. Stir in pasta and peas and simmer for 5 minutes. Serve hot.
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By turner.hawkins_...
Suitland, MD
on November 14, 2010
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My wife loves it and i'm making it again!!!
salt, pepper, a touch of ol bay for a kick and some parmesan cheese found the vegetable stock at shopper's by Wolf Gang-Puck if that helps....
By rede_7
san jose, CA
on January 24, 2010
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I can't find the stock recipe referenced in this recipe.
By eatgarlic_2872775
Arvada, CO
on January 08, 2010
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I've made this twice and loved it. I agree with other reviews that it needs more flavor and liquid. (The longer it sits, the less liquid you end up with. I added 2-3 cloves chopped garlic to the saute, substituted w/chicken broth and added 2-3 tablespoons of sherry.
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