Picture with my new camera.
Bread decoration, complete with bites taken out of it courtesy of Jed.
Pasta and Vegetable Soup
Ingredients:
1 9 oz. pkg. Buitoni refrigerated 3 cheese torellini (cook according to package directions)
1 container (15 oz.) Buitoni Refrigerated marinara sauce
1 14.5 oz. can low-sodium chicken broth
1/4 cup carrot slices*
1/2 cup broccoli florets*
1/2 cup sliced and quartered zucchini*
Grated Mozzarella cheese
Directions:
Combine sauce and broth in large saucepan. Bring to a boil over medium-high heat. Add vegetables; return to a boil. Reduce heat to low; cover. Cook for 10-12 minutes*. Stir in pasta; heat through. Top with Mozzarella Cheese. Makes 4 servings.
*The recipe actually calls for a 16 oz. pkg. of frozen vegetables, but I'm not really a frozen veggie kind of person. I usually steam my fresh veggies before adding them to the marinara/broth mixture so the cooking time there can be reduced.
2 comments:
That looks so good, especially in this weather. I make a similar soup but with canned tomatoes instead of marinara and spinach. My kids don't like spinach so I think I should try yours. But I love spinach!
That looks so good to me. I've been on a major soup kick and it never gets old to me, but Jake on the other hand, said he's all souped out-exactly like the guy on the Campbells soup commercial that gets dragged down the stairs for more soup. Have you seen that commercial? I wonder if my kids would eat this soup. They are so weird about food. Penny hates fruit. Who hates fruit? She will never touch it unless I am forcing her to.
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