Vegetable Soup

By LoriCaputo

Ingredients

• Pasta
• 7 large porcini mushrooms
• 2 tbs. olive oil
• 4 medium celery stalks, finely chopped
• 3 medium carrots, peeled and finely chopped
• 1 medium zucchini, cut into ¼ inch dice
• 1 small yellow potato, peeled and cut into ¼ inch cubes
• 1 small onion, finely chopped
• 2 small tomatoes, cored and cut into ¼ inch dice
• 1 tbs. finely chopped sage
• 5 cups water
• ¼ tsp. Salt
• Pepper

Preparation

Step 1

Trim mushrooms, cut stems and caps into ¼ inch thick slices. Add celery, carrot, zucchini, potato, and onion. Heat oil in a pan over medium heat; add celery, carrot, zucchini, potato, and onion. Cook, stirring occasionally, until vegetables are softened, then stir in mushrooms, tomato, and sage. Cook for 3 minutes more, then add water and salt. Bring to a boil, add pasta and cook for 5 minutes. Remove from heat, cover and let sit for 10 minutes. Serve warm. Drizzle with oil and sprinkle with pepper and cheese.