Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::9
Ingredients
4 cups vegetable stock
2 (14.5 ounce) cans stewed tomatoes
1 large potato, cubed
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 large head cabbage, finely chopped
2 tablespoons Italian seasoning
1 (15 ounce) can kidney beans
3 cups fresh corn kernels
1 large zucchini, sliced
1 cup uncooked orzo pasta
salt and pepper to taste
Directions
In a large soup pot, combine vegetable stock, undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
Stir in beans, corn, zucchini, and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.
Tips
If possible, use fresh vegetables and herbs from the garden.
If you like, you can replace the kidney beans with cannellini beans.