Serves 4 * Prep Time: 20 minutes * Cooking Time: 20 minutes
The abundance of tomatoes and zucchini in Pennsylvania is staggering in the month of August. The price is right, quality is super, so of course my “chef antennae” go to work.
I ask myself, what can I create that is easy to make, and that the family will eat? (always my dilemma)
The recipe below is quick, economical, tastes great and makes you feel like you are eating healthy. And you can tell Grandma you ate your vegetables today!
Easy Tomato Vegetable Soup
I added a couple time saving tips that will not affect the flavor, if time is short.
1 cup pasta, (I used brown rice macaroni, but you can use any pasta)
2 Tblsp Olive Oil
2 cloves garlic, chopped coarsely
1/2 red or white onion coarsely chopped
1 small fresh green pepper coarsely chopped
1 large carrot, sliced in coins or 1/2 inch dice
1/4 cup fresh fennel bulb, coarsely chopped
3 cups fresh tomato puree from tomatoes that are peeled and pureed in your food processor (if time is short, use V-8 juice or tomato juice)
2 cups chicken stock (if time is short use water)
1 Zucchini, 1/2 inch dice
1 tsp salt
Ground black pepper (5 turns of the pepper mill)
1 tsp sugar
- Cook pasta according to package directions, wash the pasta, cool and set the pasta aside.
- When you start cooking the pasta, place a 4-6 quart stock pot on medium flame and immediately add the olive oil.
- Add the garlic, onion, fresh pepper, carrot and fennel and stir; do not burn or try to get color on the vegetable; just get them hot. This takes about 5 minutes.
- Add the zucchini, chicken stock, tomato puree, salt, ground pepper and sugar and turn the flame to high heat.
- Bring the soup to a boil and cook on a boil for 10 minutes.
- Add the cooked pasta, bring to the boil. Soup is ready to serve.