Tomato Soup III

This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 78 Calories

Ingredients

• 1 teaspoon salt
• 1 small onion, chopped
• 1 bay leaf
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 stalks celery, sliced
• 5 cups water
• 1 ½ teaspoons dried parsley
• 1 cup frozen corn
• 1 small zucchini, chopped
• ¼ teaspoon pepper
• 1 (28 ounce) can tomato sauce
• ½ cup uncooked ditalini pasta
• 1 ½ teaspoons sugar
• 2 carrots, peeled and sliced
• 3 cubes vegetable bouillon
• ⅛ teaspoon hot red pepper sauce

Recipe Instructions

Step 1

In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.

Step 2

Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.

Step 3

Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.