Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 stalk celery, finely chopped
  • 1 large carrot, finely chopped
  • 1 yukon gold or waxy potato, peeled and chopped
  • 1 teaspoon kosher salt
  • 1 14 ounce can diced tomatoes
  • 1 32 ounce box vegetable or chicken stock
  • 1 bay leaf
  • 1/2 cup letter pasta
  • 1/2 cup corn ( (I use frozen))
  • 1/2 cup peas ( (I use frozen))

Instruction

  • Heat the oil in a medium sized pot and saute the onion, celery, carrot, potatoes and salt for 4 minutes.
  • Add the tomatoes, stock and bay leaf and bring to a boil. Cover, reduce and cook for 15 minutes.
  • Bring the heat back to a boil, add the pasta and cook for 5 minutes. Add the corn and peas and cook for an additional 5-6 minutes or until pasta is tender.
  • Serve.