This is a soup with pasta, vegetables and broth and it is really best when made with Roma tomatoes which taste better when cooked. It is a wonderful comfort food for anytime.
Ingredients:
- 2 Tbsp olive oil
- 1 medium uncooked onion, chopped
- 3 large uncooked carrots, chopped
- 1/2 tsp minced garlic
- 1/2 tsp table salt
- 1 tsp black pepper
- 7 medium sized Roma tomatoes, chopped
- 16 oz vegetable broth
- 1 cup water
- 2 Tbsp canned tomato paste
- 15 oz can of Northern beans
- 1 Tbsp ground basil
- 2 cups chopped frozen spinach or zuchinni
- 4 oz Barilla orzo (No 26 or any small size pasta)
Steps:
- In a large stock pot, saute carrots and onions in the olive oil on medium heat for 4 or 5 minutes.
- Add garlic and cook another minute.
- Add salt and pepper.
- Add tomatoes, spinach, vegtable stock, and water. Bring to a boil.
- Add pasta and cook 7-15 mins until al dente.
- Stir in tomato paste, beans and basil. Cook until all combined.
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