This soup is great for tv dinners or a late brunch. It is easy to prepare, yet filling and nutritious too. The pasta and vegetables are enhanced by the herbs making this dish more aromatic and sumptuous. Enjoy!
1 tablespoon olive oil
1 medium sized zucchini, sliced
2 spring onions, chopped
3 cloves garlic, minced
1/4 cup button mushrooms, sliced
1 tablespoon Italian seasoning or herbs de Provence
6 cups homemade chicken stock
2 teaspoons low-salt tomato paste
2 cups shell macaroni
Salt and pepper to taste
Heat the oil in a large pot or Dutch oven over medium heat. SautÃ© the garlic for 2-3 minutes or until it becomes fragrant. Pour in the stock. Increase the heat to high and bring it to a boil. Add the macaroni and cook it for 8-10 minutes or until it is cooked or al dente. Put more broth if needed.
Once the macaroni is cooked, stir in the herbs, tomato paste, mushrooms and zucchini. Let it simmer for 5-8 minutes. Season it with salt and pepper. Serve warm with bread.
Photo Courtesy Of: Â stevendepolo