Herbed tomato soup with pasta

1 servings

Ingredients

QuantityIngredient
5cupsCanned vegetable broth
1largeRusset potato; peeled, diced
½cupChopped green onions
¼cupChopped fresh parsley
4largesGarlic cloves; chopped
1teaspoonDried thyme
1teaspoonDried sage
2cupsSpicy vegetable juice
1cupSmall dried pasta; (such as elbow
; macaroni)
Grated Cheddar cheese; (optional)
Croutons; (optional)

Directions

Combine vegetable broth, diced russet potato, ¼ cup green onions, chopped fresh parsley, chopped garlic, dried thyme and dried sage in large Dutch oven. Simmer over medium heat until potato is tender, about 15 minutes. Add spicy vegetable juice and pasta; simmer until pasta is tender, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.

Ladle soup into bowls. Garnish with remaining ¼ cup green onions.

Sprinkle cheese and croutons over, if desired.

Serves 4.

Bon Appetit February 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.