Vegetables and Small Shells Soup

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This soup is a "somewhat Minestrone" its easy, elegant and very tasty and goes a long way - made this for the office and it was gone in minutes....try it let me know what you think

Ingredients Nutrition


  1. The key is a flavorful stock - refer to my stock recipes for tips if needed - store bought may be resorted to and my tip would be low sodium - low fat - College Inn or Swansons.
  2. In a large soup pot add 1 tbsp olive oil - add the first 4 ingredients and saute till onions are clear. Add mushrooms and add salt and pepper to taste. Add bay leaves, herbs, stock and simmer over medium heat for 45 minutes.
  3. Add remaining ingredients, including shells cook for 10-15 minutes (add a cup or two of water if you think the soup is to thick - the shells do take up some moisture as they are cooked into the soup) and remove from heat - serve with a slice of crusty bread and some fresh grated parmesan cheese.
Most Helpful

We loved it! I made it in two stages, getting DH to do the prep down to Step 2, and then when I came home we completed Step 3! What a tasty and nutritious soup! I omitted the mushrooms since I don't much care for them, but otherwise as directed. I used vegetable stock cubes, herb and garlic flavour, so our soup was full of flavour! I used 'fresh' stroe bought pasta tricolore shells, so they cooked very very quickly, maybe in ten minutes, and broke up a bit, but nonetheless good in this colourful soup! Served with SarahBeths Bacon Cheese Bread (Abm), this was a delicious supper! Thanks, Ravenseyes!

Karen Elizabeth August 06, 2009