Alphabet Soup

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The temperature dropped last night back down to 37 degrees, and this morning I woke up to a sunshiny day wrapped up in a chilly breeze. With this onset of cooler weather, and since I have an array of “ugly” veggies in the fridge, (thank you Misfit Market!) a big bowl of vegetable soup for lunch seemed a no-brainer. For this recipe, feel free to use any combination of fresh or frozen vegetables you have on hand and whatever pasta you like best, or skip the pasta all together, if you have any dietary restrictions. However you mix it up, this soup is a guaranteed bowl of delightfully nostalgic yumminess choke full of nutrient rich vegetables, a definite win-win in my book!

Ingredients

3/4 cup dried Alphabet pasta

1 cup green beans, trimmed and cut in half

1/2 cup red onion, diced

1 cup celery, sliced

1 carrot, diced

1 tbsp vegetable Better than Bouillon

1 can stewed tomatoes

1/2 tsp tomato paste

1 tbsp oregano

1 tbsp EVOO

about 2 cups of water

salt and pepper to taste

Method

In a large soup pot over med high flame, add the EVOO. Once shimmering, add the onion, carrot, celery, salt, and pepper. Saute until the vegetables are just softened, about 3 minutes. Add next the green beans, oregano, stewed tomatoes, tomato paste, and water. Bring up to a boil and add in the tbsp of vegetable bouillon. Stir until the bullion has completely dissolved. Add in the pasta and continue to boil until the pasta is just al dente, 6 – 8 minutes. Turn off the flame and allow the soup to cool, at least 10 minutes. Taste and adjust seasonings as needed. Serve immediately.

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