This fully-loaded soup makes the perfect lunch or dinner. My kids love the noodles in it, but I love all the vegetables that you can put in here!
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- 1 TBSP olive oil
- 1 onion, diced
- 2 large stalks celery, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups diced carrots
- 2 cups cubed butternut squash
- 3 cloves of garlic, smashed and minced
- 1 zucchini, diced
- 1 cup tomato sauce
- 5-6 cups vegetable broth
- 1 bay leaf
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil
- ⅛ teaspoon dried oregano
- 1 teaspoon parsley
- 1 cup ditalini pasta
- 1 (15 ounce) can cannellini beans, rinsed and drained
- salt and pepper, to taste
- Heat 1 Tablespoon of olive oil over medium heat in a large pot.
- Add the onion, celery, peppers, carrots, and butternut squash and cook over medium heat, stirring occasionally, until the vegetables soften (about 10 minutes).
- Add the garlic and zucchini, and let cook for another minute.
- Next add your tomato sauce and 5 cups of vegetable broth (save the other cup to add later if desired) along with your bay leaf, garlic powder, basil, oregano, and parsley.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
- While your soup simmers, bring a pot of water to boil and cook pasta to al dente.
- Discard the bay leaf. Add the beans and cooked pasta and heat through.
- If the soup is too thick, add an extra cup of vegetable broth and salt and pepper to taste
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