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Julia's Vegetable Soup Edit Tags: SoupsIngredients:- 2 med. onions
- 4 carrots
- 2 cans chicken stock or broth
- 2 28 oz. cans of whole tomatoes
- 1 zucchini
- 1 yellow squash
- 1 bag frozen chopped spinach - you'll only use 1 or 2 handfuls
- 1 bag tiny pasta (whatever the smallest is you can find) - you'll only use about ½ cup
- ½ cup olive oil
- 2 cloves of garlic
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp salt
- ½ tsp pepper
Directions:
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Finely chop the onion and peel and chop the carrots, put in the bottom of a big pot with the olive oil. Saute for about 8 min or until the onions are soft and the carrots are mostly soft.
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Chop your zucchini and yellow squash into smaller pieces while this is cooking.
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Add the tomatotoes, garlic, and chicken stock and bring back to a boil.
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Add your zucchini and yellow squash, basil, parsley, salt and pepper, cover and let cook for about 30 minutes.
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The last 5 minutes add about a handful or more of the frozen spinach (however much you like)
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Once the spinach has thawed add the pasta (just as much as you want, if you add too much it will soak up all of the liquid in the soup and make it really thick and not very soup like) maybe a ½ to ¾ cup dry.
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Let it sit for as long as the pasta should take to cook then serve with parmesan cheese on top
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