Garlic Vegetable Pasta Soup

Name: Garlic Vegetable Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 1/4 cup water; 1 head of garlic, cloves peeled and minced; 1 cup onion, chopped; 7 cups water; 3 chicken bouillon cubes; 1 1/2 cups carrots, sliced thinly; 3 cups green cabbage, chopped; 1 1/2 cups broccoli florets; 1 (7 1/2 ounce) can tomato sauce; 3/4 cup small shell pasta; 1 teaspoon dried basil; 1/4 teaspoon pepper

(4)

Recipe by woodland hues

A wholesome soup bursting with garlic flavour and goodness. From a small town newspaper many, many years ago, where I used to live,and love, and cook. I still make the soup, though I no longer live and love there. An incredibly resourceful recipe, adaptable, adjustable to just about anything that might be in the fridge that you want to use up. I use the food processor to do the fine work on the garlic, onions, carrots, cabbage. Use the pasta or grain (like rice) of your choice.

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READY IN: 45mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon extra virgin olive oil
¹⁄₄

cup water
1

head of garlic, cloves peeled and minced
1

cup onion, chopped
7

cups water
3

chicken bouillon cubes
1 ¹⁄₂

cups carrots, sliced thinly
3

cups green cabbage, chopped
1 ¹⁄₂

cups broccoli florets
1

(7 1/2 ounce) can tomato sauce
³⁄₄

cup small shell pasta
1

teaspoon dried basil
¹⁄₄

teaspoon pepper

DIRECTIONS

In large soup pot heat the olive oil and water.
Add the garlic and onion and saute 5 minutes.
Add the 7 cups water, bouillion, and carrots.
Bring to a boil, cook 5 minutes and add cabbage, broccoli, tomato sauce, pasta shells, and seasonings.
Bring to another boil, stir, reduce heat, cover and simmer for 20 minutes.

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