Italian Vegetable Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt (kosher is best)
• 1 medium onion, finely diced
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 2 garlic cloves, finely diced
• 2 small potatoes, chopped (or 1 medium potato)
• 5 cups tomato juice
• 5 cups chicken broth
• 1 tablespoon italian seasoning
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup green beans (frozen or fresh)
• 1 bay leaf
• 1 cup frozen peas
• 1 1/2 cups small shell pasta (cooked and drained)
• 2 chicken bouillon cubes (optional)

Recipe

• 1 sautee onions, celery, and carrots in oil. stir in salt to make a sweat. cook over medium-low heat for 10 minutes until onions are translucent and carrots and celery are softened but not mushy.
• 2 add remaining ingredients except peas and pasta. bring to a boil, then reduce heat to low and simmer for 45 minutes.
• 3 add pasta and peas. cook until heated through.
• 4 (optional) you can add one or two chicken bouillon cubes if desired during cooking. if you desire a thinner soup, you may also add water (okay) or additional chicken broth (preferred).
• 5 remove bay leaf before serving. bon appetit!