Italian Pasta Soup
Do you have vegetables you need to use up? Well, try out this Italian Pasta Soup, it's almost got everything but the kitchen sink in it!
15 oz can Corn (drained)
1 large Onion (chopped)
2 medium carrots (chopped)
1 small Zucchini (chopped)
2 cloves Garlic (minced)
6 cups Vegetable or Chicken Broth
15 oz can Diced Tomatoes (use one of the with herbs ones if you want)
1/2 teaspoon Salt
1/2 teaspoon dried Basil (crushed)
15 oz can Green Beans (drained)
1 cup dried Tiny Shell Macaroni
12 oz bag fresh Spinach
8 oz Button Mushrooms (sliced)
2 tablespoons snipped fresh parsley (optional garnish)
2-3 teaspoons finely shredded Parmesan Cheese (optional garnish)
Heat broth in a large soup pot.
Add onions and carrots.
Simmer for 15 minutes.
Add all remaining ingredients except Spinach
Simmer another 15 minutes, or until carrots are desired doneness.
Remove from heat and add spinach.
Stir carefully and allow spinach to wilt in soup.
Serve with garnish and flakey bread if desired.