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ITALIAN VEGGIE PASTA SOUP

Active Time : 20 minutes
Total Time : 30 minutes
Serves : 6 servings
INGREDIENTS
  • 1 tablespoon organic extra virgin olive oil
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 32 ounce container organic vegetable broth
  • 1 16 ounce package frozen organic California style vegetable blend
  • 1 14.5 ounce can organic diced tomatoes with Italian herbs undrained
  • 1 1/2 cups organic whole wheat rotini
  • 1 15 ounce can organic pinto beans rinsed and drained
  • 1 tablespoon chopped organic fresh oregano
  • 1 tablespoon chopped organic fresh basil leaves
  • 1 tablespoon chopped organic fresh rosemary
  • - Culinary Circle Grated Parmesan Cheese optional
DIRECTIONS

In large saucepan or Dutch oven, heat oil over medium heat. Add onions and garlic; salt and pepper to taste. Sauté until onions are softened (about 3-5 minutes).

Add vegetable broth, vegetables and undrained tomatoes; bring to a boil. Stir in pasta; simmer 10-12 minutes or until pasta is al dente.

Stir in beans and herbs; salt and pepper to taste. Continue simmering until heated through. Serve garnished with cheese, if desired.