Herbed tomato soup with pasta

1 servings

Ingredients

Quantity Ingredient
5 cups Canned vegetable broth
1 large Russet potato; peeled, diced
½ cup Chopped green onions
¼ cup Chopped fresh parsley
4 larges Garlic cloves; chopped
1 teaspoon Dried thyme
1 teaspoon Dried sage
2 cups Spicy vegetable juice
1 cup Small 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.

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