Hearty vegetable soup

Hearty vegetable soup

Courtesy of Mike Arena, executive chef at GreenField Manor



1 white onion, diced

½ stalk celery, diced

4-5 carrots, diced

1 red pepper, diced

1 green pepper, diced

1 zucchini, seeded and diced

1 yellow squash, seeded and diced

3 minced garlic cloves

1 bag chopped frozen spinach

1 quart vegetable stock

3 cups V8 or tomato juice

1 small can tomato paste

1 can diced tomatoes

¼ cup acini di pepe pasta

1 teaspoon basil

½ teaspoon oregano

¼ teaspoon thyme

2 bay leaves

Salt and pepper, to taste



Sauté the vegetables until tender. Add garlic and sauté for thirty seconds to one minute. 

Add the stock, tomato juice, tomato paste, and diced tomatoes.

Bring to a boil. 

Let simmer for thirty minutes. 

Add pasta and cook until tender.   


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