Description

If you or a loved one are feeling a bit under the weather, this vegetarian Italian Vegetable Soup is the ticket to putting them on the road to recovery. But, it's great to serve to anyone, anytime and is ready in a little under 30 minutes.

Ingredients

• 1 brown onion, chopped*
• 2 small carrots, finely diced or grated
• 2 celery stalks, chopped
• 4 garlic cloves, minced or chopped
• 6 c. low-sodium vegetable broth (or chicken broth)
• 1 bay leaf
• 1 Parmesan cheese rind
• salt and black pepper, to taste
• 1/2 c. water
• 1 c. Barilla pastina pasta (or acini di pepe, orzo or stelline pastina shape)
• optional garnish, chopped parsley, grated Parmesan cheese, drizzle of olive oil

Steps

1. Prepare the onion, carrots, celery and garlic cloves.
2. Pour the broth in a large pot; add the chopped vegetables, bay leaf and Parmesan cheese rind. Season well with salt and pepper. Cover; simmer for about 20 minutes over medium-high heat.
3. Use a fork to check that the vegetables are cooked, soft and tender. Discard the bay leaf and the cheese rind. Strain the vegetables with a large slotted spoon or through a colander.