This soup if full of fresh vegetables and tastes as fresh as it looks! Hearty meal – we serve it with a crusty herb bread.
2 large can San Marzano whole/peeled tomatoes
32 oz. chicken broth
2 celery ribs – diced
1 small onion – diced
1 clove of garlic – diced
2 small zucchini – diced
3 large carrots – diced
1 cup diced green beans
1 lb. Italian sausage (hot or mild) -brown – this is optional
Any type of pasta or orzo
1 TBS Italian spice seasoning
Pinch of red pepper flakes
1 can cannellini beans – rinsed and drained
Extra virgin olive oil
In a Dutch oven or large soup pan, sauté onion, carrots and celery until tender. Add garlic and cook for 1 minute longer.
Crush the tomatoes with your hands and add to the pot. Also add all the remaining vegetables and the chicken broth. Now add spices and pepper flakes. Bring to a boil, add pasta, cover and simmer until pasta is done (about 12-15 minutes).