Simple Vegetable Soup
This is a very simple vegetable soup with noodles, that I happen to absolutely adore. It doesn't freeze well though...I tried that. Bonus - its very cheap! I can make a pot for about $5 if I shop at the discount store.
You can add just about anything to this soup - potatoes, turnips, parsnips - it very versatile.
1/2 (16 oz.) bag of baby carrots, cut into 1-inch pieces
2 baby to medium zucchinis, diced (shredded cabbage is a possible substitute)
4 stalks celery, diced
1 small onion, diced
2 cans of kidney beans (drain sauce off if you can)
1 cup elbow macaroni (or other pasta), cooked or raw (don't buy the cheapest noodles, they turn to much if you cook them for too long!)
1/2 tsp. basil
1/2 tsp. dried rosemary, crushed
1 small can tomato paste (forget the size - the smallest!)
1 Tbsp. butter
salt and pepper to taste
Heat butter in frying pan and toss diced veggies in it. Cook quickly, stirring constantly, for 5 minutes. Add to boiling water, along with beans, pasta, and spices. As it reaches a boil, stir in the tomato paste. Bring to a boil and simmer 20 minutes. Add salt and pepper.
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