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Home-Style Vegetable Soup Recipe
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1 tb Olive Oil 1 ea Onion; Md, Chopped 2 ea Celery Stalks; Chopped 2 ea Carrots; Sliced 1 ea Zucchini; Md, Sliced 1/2 c Garbanzo Beans; Canned 8 oz Tomatoes W/Juice; Canned 2 ea Bay Leaves 1/2 ts Italian Herbs 2 c Chicken Broth 1 c Tomato Juice 5 c Water 1 tb Parsley; Fresh, Chopped 1/2 c Fresh Mushrooms; Sliced 2 c Spinach; Fresh, Chopped 1 c Pasta; Cooked In a 4-quart pot, heat the oil and saute the onion, celery, and carrots. Add the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian herbs, broth, tomato juice,and water. Bring to a boil, reduce the heat and cook over medium-high heat until the vegetables are tender, about 30 minutes. Add the parsley, mushrooms, spinach, and pasta. Cook another 7 to 10 minutes. Remove and discard the bay leaves.
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