DITALINI & VEGETABLE SOUP
Recipe by: Russie
Makes 6 servings
2 tbs. olive oil
1 cup chopped onion
1 cup each slices of carrot and celery
2 red potatoes, cut in pieces
1 tbs. minced garlic
3 cans (14 0z each) chicken broth
4 oz green beans, cut in pieces
1 yellow squash, cut in pieces
1/2 cup uncooked ditalini pasta
1 can (14.5 oz) diced tomatoes with basil, garlic, oregano
1 can (19 oz) white kidney beans, rinsed
Bring a large pot of lightly salted water to a boil. Heat oil in another pot. Add onion, carrot, celery and potatoes, cook until tender. Add garlic. Pour broth into a 8 cup measure and add water to equal 6 cups. Add to pot and bring to a boil. Add green beans and squash, cook until vegetables are tender. Add pasta to boiling water, cook as package directs, drain. Add to soup with remaining ingredients and heat through.