Tomato soup III

Ingredients

  • one (28 ounces) pasta sauce
  • five cups of water
  • three vegetable stock cubes
  • 1 grass
  • 1 small onion, chopped
  • a pair of minced garlic cloves
  • 1 teaspoon Italian seasoning
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons of sugar
  • 1 teaspoon of salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot red pepper
  • sauce
  • 2 celery stalks, sliced
  • 2 carrots, total and sliced
  • 1 small zucchini, chopped
  • 1 cup frozen corn
  • 1/2 cup raw ditalini

directions

In a large saucepan, combine the tomato sauce, water, vegetable broth, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. wake a boil, reduce the heat to low and
simmer for at least thirty minutes.

Stir in celery, carrots, zucchini, and corn. Cover, and again simmer for 30 minutes.

Add the ditalini foods to the pan and continue cooking for ten minutes, or until pasta is al dente.

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