Nonnie's Vegetable Soup
A thick and hearty Italian vegetable soup.
Servings: 8
Ingredients
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 3 medium carrots, diced
- 3 small red potatoes, diced
- 2 small zucchini, diced
- 8 oz bag frozen peas
- 15 oz can garbanzo beans, drained
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 4 cups vegetable broth
- 6 oz small shell or ditalini pasta
- 1 tbsp extra virgin olive oil
- 1 tsp crushed red pepper flakes
- 1 tbsp Italian seasoning blend
Instructions
- Saute onions and garlic in olive oil until soft
- Add celery, carrots, and potatoes and cook for a few minutes
- Add crushed tomatoes, tomato paste, vegetable broth, zucchini, garbanzo beans, peas, and seasonings
- Bring to a boil, then reduce to a simmer
- Simmer for about 60 minutes with the lid halfway on
- Add pasta and let simmer for about 20 minutes more. Add more broth or water if the soup is too thick
- Serve topped with dairy-free Parmesan cheese and a sprinkle of fresh herbs, such as basil or parsley