Vegetable Soup Penna

by Juli
(Savannah, GA)

I wanted something that was similar to vegetable soup but in a pasta dish. This would also be very tasty if you added cooked grains in place of the pasta such as brown rice, quinoa, barley or a mix of all three.





Ingredients

1 onion, chopped
2 cloves garlic, minced
olive oil
1 c. thin baby carrots
1 c. frozen green beans
1 can tomatoes, undrained
1 can black beans, drained (white, kidneys, any variety will work)
3 c. water
2 Edward & Sons NOTBeef bouillon cubes
1 tsp. dried basil
1/2 tsp dried oregano
1/4 tsp. black pepper
1 Tbsp. dried parsley (Fresh is awesome too)
1/2 lb. Penna Pasta
1 1/2 Tbsp. Cornstarch

Method

Saute onion and garlic in olive oil until tender. Add carrots and water, cover and simmer until the carrots are about halfway done.

Add the remaining ingredients except cornstarch and simmer, covered, until pasta and vegetables are tender. Check a few times and make sure the pasta doesn't go dry adding more broth as needed. You want a decent amount of liquid when everything is cooked to make the sauce with.

Combine cornstarch and enough water to make a thin paste. Remove the lid from the pan and stir in the cornstarch. Simmer until sauce is thickened.