Ingredients

The following ingredients have 10 Servings
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 whole Large Onion, Diced Fine Or 1 Small
  • 3 cloves Garlic, Minced
  • 6 cups Chicken Stock or Vegetable Stock
  • 2 cups Water
  • 5 stalks Celery, Diced
  • 2 cups Carrots, Diced
  • 1 1/2 cups Potatoes, Peeled and Diced
  • 1/3 pound Green Beans, Cut In Bite Sized Pieces
  • 1 cup Peas (Fresh or Frozen)
  • 1 cup Corn (Fresh or Frozen)
  • 29 ounces Stewed Tomatoes, Diced
  • 1 teaspoon Granulated Garlic
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Rosemary, Chopped
  • 1/4 teaspoon Salt
  • 1 cup Alphabet Shaped Pasta
  • Salt and Pepper to Taste

Instruction

  • Heat olive oil over medium-high heat and add onion.
  • Sauté onions until starting to caramelize.
  • Add garlic and stir until softened and fragrant.
  • Add all remaining ingredients and stir until well combined. Bring soup to a simmer and reduce heat to low.
  • Cover and cook for 20 minutes or until potatoes, carrots and pasta are tender.
  • Season with additional salt and pepper to taste.