Vegetable Soup

Vegetable Soup
Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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