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- Preparing Time: 1 hour and 5 minutes
- Total Time: -
- Served Person: 10
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon canola oil
- 1 dash ground black pepper
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped onions
- 1 cup diced zucchini
- 1 clove garlic, finely chopped
- 1 (14.5 ounce) can diced tomatoes, crushed by hand
- 64 ounces water
- 8 teaspoons vegetable soup base
- 1 cup diced summer squash
- 1 cup eggplant
- 2 cups cooked mini shell pasta (optional)
- Carbohydrate 13.4
- Fat 1.8
- Protein 2.5
- Sodium 89
- Calories 77 calories;
Heat oil in a large soup pot over low heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and cook for 5 minutes. Add carrots and cook for 5 minutes. Mix in garlic and cook until white, about 2 minutes. Add diced tomatoes and cook until heated through, about 3 minutes. Season soup with basil, oregano, and pepper. Add water and vegetable soup base and bring to a boil, about 5 minutes. Reduce heat to a simmer and cook until vegetables are tender, about 5 minutes more. Add zucchini and summer squash to the soup and cook until tender, 3 to 5 minutes. Stir in eggplant and cook until tender, about 5 minutes more. Fold in cooked pasta and adjust seasonings.
