Hearty vegetable soup

Courtesy of Mike Arena, executive chef at GreenField Manor

Ingredients: 

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

Instructions:

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.