A classic vegetable soup that is sure to bring you some comfort on a chilly day or if you’re under the weather. It also freezes well for those days when you don’t feel like cooking.
2 tablespoons olive oil
½ large onion, diced (about 1 cup)
4 cloves of garlic, minced
1 teaspoon Italian seasoning
½ teaspoon black pepper
4 cups no-salt added vegetable stock
1 (14.5 ounces) can no-salt added diced tomatoes
10 ounces frozen mixed vegetables
3 ounces any short dried pasta, such as ditalini
- Heat the oil in a large pot over medium-low heat. Add the onion, garlic, Italian seasoning and pepper, and cook, stirring occasionally, until the onion softens and starts to become translucent, about 7 minutes.
- Add the vegetable stock, tomatoes, and mixed vegetables to the pot and bring to a simmer. Add the dried pasta and cook until just shy of al dente. (The pasta will continue to cook in the warm liquid.)
- Ladle into bowls and serve.