Tomato Soup III
Description
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.
Ingredients
•
1 (28 ounce) can tomato sauce
•
5 cups water
•
3 cubes vegetable bouillon
•
1 bay leaf
•
1 small onion, chopped
•
2 cloves garlic, minced
•
1 teaspoon Italian seasoning
•
1 1/2 teaspoons dried parsley
•
1 1/2 teaspoons sugar
•
1 teaspoon salt
•
1/4 teaspoon pepper
•
1/8 teaspoon hot red pepper sauce
•
2 stalks celery, sliced
•
2 carrots, peeled and sliced
•
1 small zucchini, chopped
•
1 cup frozen corn
•
1/2 cup uncooked ditalini pasta
Directions
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.
2
Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
3
Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.