Hearty Vegetable Soup


3 tbsp olive oil

1 cup diced carrots

1 cup diced celery

1 medium red onion, diced

½ cup diced green pepper

1 banana pepper, diced

3 cloves of garlic, minced

1 can garbanzo beans, drained (1 ¾ cup)

1 can diced Italian tomatoes (25.5 oz)

¾ cup dry shell pasta

1 tbsp red wine vinegar

1 tbsp parsley

6 cups of low sodium chicken broth

2 ½ cups water


1. Heat a large pot on high heat; add the olive oil and then sautee the following ingredients for 3 to 5 minutes: carrots, celery, red onion, green pepper and banana pepper.

2. Add the garlic, garbanzo beans, tomatoes, pasta, vinegar, parsley, chicken broth and water. Bring to a boil.

3. Reduce heat; simmer until pasta and vegetables are tender (around 45 minutes). Let it cook longer if necessary.

Yield: 6 servings.

Serving Suggestions:

Serve with a green salad filled with your favorite vegetables.