Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta. Make sure you have the storage for the left-overs.
Ingredients
- 2 tablespoons olive oil
- 5 potatoes , peeled and cubed
- 5 carrots , chopped
- 4 stalks celery , chopped
- 1 sweet onion , chopped
- 3 cloves garlic , chopped
- 1 , 6 ounce
- 1 , 15 ounce
- 1 , 14 ounce
- 1.5 quartss water
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1 tablespoon salt
- 2 cups uncooked elbow macaroni
Instructions
-
1
Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
-
2
Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Black Russian Cocktail
If you've ever wondered how to make a black Russian cocktail, it's easy! Just combine vodka (the quintessential Russian spirit) with the dark coffee-flavored liqueur (Kahlua).
Jajangmyeon (Vegetarian Korean Black Bean Noodles)
Jajangmyeon (jjajangmyeon) is a quick and easy Korean black bean noodle dish that is delicious.
World's Greatest Vegetable Broth
This vegan broth is slightly thick with rich color and full flavor. The broth can be frozen in 1- or 1 1/2-cup blocks for later use. This recipe also leaves you with a bowl full of deliciously cooked vegetables. I love to snack on them!