Yield: 4 servings
- 4 cups chopped mixed vegetables (such as zucchini, cauliflower, onion and bell pepper)
- 1 T. olive oil
- 2 cups tomato soup base
- 2 cups chicken stock
- 2 cups miniature pasta (such as bowtie), cooked
- 2 T. grated Asiago or Parmesan cheese
In medium pot, combine vegetables and olive oil, and sauté until they start to appear brown. Add soup base and stock. Bring to boil, and cook until vegetables are tender, about 12 to 15 minutes.
Add pasta, heat through, and serve garnished with a sprinkle of grated cheese.
Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.