Ingredients
Scale
- 3 tablespoons olive or canola oil
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1 medium zucchini, peeled and chopped
- 1 medium green pepper, cleaned and chopped
- 4 garlic cloves, minced
- 3 1/2 cups water
- 2 cans (14 1/2 oz) diced tomatoes (we used fire roasted)
- 1 can (15 oz) garbanzo beans
- 1 can (6 oz) tomato paste
- 1 can (8 oz) tomato sauce
- 3 tablespoons parsley flakes
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup pasta shells
Instructions
- Cut all vegetables
- In a large pot on the stove, heat oil and cook onions about 2-3 minutes until tender
- Add the celery, carrots, zucchini, green pepper, and garlic; cook 3 minutes
- Stir in the water, tomatoes, beans, tomato paste, sauce and seasonings.
- Bring to a boil. Reduce heat; cover and simmer for 15 minutes
- Stir in pasta and cook 12-15 minutes or until tender
- Garnish with parsley, basil, or cheese if desired. Serve with Cornbread
- Prep Time: 15 minutes
- Cook Time: 40 minutes