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A-To-Z Vegetable Soup

Ingredients

• 1 tablespoon vegetable oil or olive oil
• 2 cups mixed, cut-up vegetables
• 2 14.5-ounce cans reduced-sodium chicken broth
• 2 cloves garlic, minced
• 1 15-ounce can cannellini (white kidney) beans or Great Northern beans, rinsed and drained
• 1/2 cup dried alphabet-shaped pasta or tiny shells
• 2 tablespoons small fresh oregano leaves
• 1 ounce Parmesan cheese, thinly sliced (optional)

Directions

1. In a saucepan heat oil over medium-high heat.
2. Add mixed vegetables and cook, uncovered, 10 minutes, stirring occasionally.
3. Remove half of the vegetables.
4. Stir broth and garlic into remaining vegetables in saucepan.
5. Bring to boiling.
6. Stir in beans and pasta.
7. Return to boiling, reduce heat and simmer, covered, 10 minutes.
8. Stir in oregano.
9. Top each serving with reserved vegetables.
10. Top each serving with cheese.

Attribution