Soups recipes

Vegetable and Pasta Soup

Course : Soups
Serves: 6 - 8

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Ingredients:

1 medium Onion -- chopped

2 medium carrots -- peel, slice thin

2 medium zucchini -- thinly sliced

14 ounces whole tomatoes

28 ounces beef broth

1 1/2 cups water

1 tablespoon dried parsley -- plus

4 teaspoons dried parsley

1 tablespoon oregano

1 1/2 cups small shell-shaped pasta -- uncooked

1 Cup grated Parmesan cheese

Preparation / Directions:

In Crock-Pot, combine onion, carrots, zucchini, tomatoes, broth, water, parsley, and oregano. Cover and cook on Low 8 to 10 hours or High for 4 to 5 hours. Stir in uncooked pasta and cook for an additional 30 minutes or until pasta is tender. Garnish with grated Parmesan cheese. Serve

Vegetable and Pasta Soup

Ingredients:

Preparation / Directions:

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