| Ingredients |
| tomato sauce (left over from meatballs, stuffed bell peppers, etc.) |
| water |
| chicken soup powder |
| |
| 2 |
each |
carrot, peeled and chopped |
| 1 |
each |
potato, peeled and chopped |
| 1 |
each |
zucchini, peeled and chopped |
| ½ |
cup |
frozen green peas |
| ½ |
tsp |
dry basil |
| |
| ¾ |
cup |
shaped pasta (optional) |
| |
|
| Preparation steps: |
- Add water till soup is about 8 cups of liquids. Add 1 Tbsp chicken soup
powder for each cup of added water.
- Add carrot, zucchini, green peas and dry basil.
- Cook 30 minutes or until vegetables become soft.
- Add salt and black pepper to adjust flavors.
About 10 minutes before meal time
- Add pasta, and cook until the pasta is ready.
Prepare only the pasta that is served immediately, as the pasta
doesn't refrigerate well inside the soup.
Alternatively, cook the pasta in a separate pot, add just for serving.
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