Summer Pasta Soup
Ingredients
- 5 C. vegetable broth
- 2 lbs. tomatoes, diced
- 2 zucchini, sliced, quartered
- 4 scallions, sliced
- 2 C. white beans, cooked, drained
- 1/4 C. fresh parsley, chopped
- 3 C. pasta, cooked, drained
- 8 fresh basil leaves, chopped
Directions
Combine broth, tomatoes, zucchini and scallions and large soup pot. Simmer 10 minutes, covered, until zucchini is tender-crisp. Add beans and parsley; salt and pepper to taste. Remove from heat and let stand, covered, for 1 hour. Just before serving, add cooked pasta. Serve warm.
Yield: 6 servings
