HOME-STYLE VEGETABLE SOUP

1 tbsp olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 carrots; sliced
5 cups water
2 cups chicken broth
1 medium zucchini, sliced
1 cup tomato juice
8 oz canned tomatoes with juice
1/2 cup canned garbanzo beans, drained
2 bay leaves
1/2 tsp Italian herbs
2 cups fresh spinach; chopped
1 cup pasta, cooked
1/2 cup sliced fresh mushrooms
1 tbsp chopped fresh parsley

In a 4-quart pot, heat the oil and saute the onion, celery, and carrots.

Add the water, broth, zucchini, tomato juice, tomatoes with juice, garbanzo beans, bay leaves, and Italian herbs. Bring to a boil, reduce the heat and cook over medium-high heat until the vegetables are tender, about 30 minutes.

Add the spinach, pasta, mushrooms, and parsley. Cook another 7 to 10 minutes. Remove and discard the bay leaves.

Servings: 8
Source: The Cookbook for the 90s by Helen V. Fisher