Vegetables And Small Shells Soup

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 1/2 cups onions (diced)
• 1 cup carrot (diced)
• 1 cup celery (diced)
• 3 tablespoons garlic (minced adjust to taste)
• 1 cup mushroom (sliced)
• 12 cups chicken stock (i used turkey) or 12 cups turkey stock (i used turkey) or 12 cups beef stock (i used turkey)
• 2 bay leaves
• 2 teaspoons italian seasoning
• 1 teaspoon basil
• 14 1/2 ounces diced tomatoes
• 2 cups corn
• 1 1/2 cups zucchini (diced)
• 1 1/2 cups cannellini beans
• 1 1/2 cups red kidney beans
• 2 cups pasta (small shells uncooked)

Recipe

• 1 the key is a flavorful stock - refer to my stock recipes for tips if needed - store bought may be resorted to and my tip would be low sodium - low fat - college inn or swansons.
• 2 in a large soup pot add 1 tbsp olive oil - add the first 4 ingredients and saute till onions are clear. add mushrooms and add salt and pepper to taste. add bay leaves, herbs, stock and simmer over medium heat for 45 minutes.
• 3 add remaining ingredients, including shells cook for 10-15 minutes (add a cup or two of water if you think the soup is to thick - the shells do take up some moisture as they are cooked into the soup) and remove from heat - serve with a slice of crusty bread and some fresh grated parmesan cheese.