Ingredients
- 2 tbsp. olive oil
- 1 tsp. minced garlic
- 1 onion, diced
- 2 medium summer squash, cubed
- 2 medium zucchini, chopped
- 10 cups water
- 5 bouillon cubes, any type
- 1 15-oz. can stewed tomatoes
- 1 15-oz. can carrots
- 1 15-oz. can great northern beans
- 1 cup tubettini or other small pasta
- 1 package dry onion soup mix
- parsley, basil, and salt to taste
Directions
Yields: About 8 servings
Time: 45 minutes
In a large pot, add olive oil, garlic, yellow and green vegetables. Saute for 5 to 10 minutes. Add water, bouillon cubes, dry onion soup mix, parsley, basil and salt. Cook on medium to low heat for about 15 to 20 minutes, stirring occasionally. Add carrots, beans and pasta. Cook until pasta is cooked. Adjust seasonings to taste.
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