Vegetable Soup With Pasta


2 tablespoons vegetable oil
1 medium-size onion, diced
1 medium-size, fresh red bell pepper, diced
1 large garlic clove, minced
2 medium-size carrots, peeled and thinly sliced
3 cups chicken broth
2 cups water
1 cup diced tomatoes (from the can)
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/4 teaspoon ground black pepper
2 cups tiny broccoli florets
3 cups shredded escarole
1 to 2 cups cooked elbow macaroni
salt to taste

Serve hot with grated Parmesan if desired. Makes 6 servings.


1. Over medium heat, warm oil in a soup pot. Add diced onions and sauté 3 minutes. 
2. Add diced red pepper and carrots. Sauté 3 minutes.
3. Stir in tomatoes, broth and water. Bring to boil. 
4. Stir in basil, parsley, salt and black pepper. Simmer for 6-7 min.
5. Add escarole and simmer about 5 minutes.
6. Add broccoli, simmer 3 minutes.
7. Stir in cooked macaroni, adjust seasoning, cover and turn off the heat.

Real Cooking

Vegetarian Tips
Buy an array of colorful fruits and vegetables as fresh as possible to get the full range of protective vitamins and minerals before they have chance to deteriorate. For this reason, as well as for economy, get into the habit of shopping and eating seasonally when fruits and vegetables are at their best and cheapest.

Experiment with fresh herbs like dill, basil or tarragon. They'll work wonders as seasonings and let you cut back on using salt.

Complex carbohydrates are economical, tasty, and they will fill you up while adding valuable vitamins and minerals to your diet. They should make up about 50% of your daily energy intake. More... FREE Recipes