Vegetables and Small Shells Soup Recipe

Name: Vegetables and Small Shells Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups onions (diced); 1 cup carrot (diced); 1 cup celery (diced); 3 tablespoons garlic (minced adjust to taste); 1 cup mushroom (sliced); ½ cups chicken stock (I used turkey) or ½ cups turkey stock (I used turkey) or ½ cups beef stock (I used turkey); 2 bay leaves; 2 teaspoons italian seasoning; 1 teaspoon basil; 14 12 ounces diced tomatoes; 2 cups corn; 1 ½ cups zucchini (diced); 1 ½ cups cannellini beans; 1 ½ cups red kidney beans; 2 cups pasta (small shells uncooked)

Servings: persons

1 ½ cups onions (diced)
1 cup carrot (diced)
1 cup celery (diced)
3 tablespoons garlic (minced adjust to taste)
1 cup mushroom (sliced)
½ cups chicken stock (I used turkey) or ½ cups turkey stock (I used turkey) or ½ cups beef stock (I used turkey)
2 bay leaves
2 teaspoons italian seasoning
1 teaspoon basil
14 12 ounces diced tomatoes
2 cups corn
1 ½ cups zucchini (diced)
1 ½ cups cannellini beans
1 ½ cups red kidney beans
2 cups pasta (small shells uncooked)

1
The key is a flavorful stock - refer to my stock recipes for tips if needed - store bought may be resorted to and my tip would be low sodium - low fat - College Inn or Swansons.
2
In a large soup pot add 1 tbsp olive oil - add the first 4 ingredients and saute till onions are clear.
3
Add mushrooms and add salt and pepper to taste.
4
Add bay leaves, herbs, stock and simmer over medium heat for 45 minutes.
5
Add remaining ingredients, including shells cook for 10-15 minutes (add a cup or two of water if you think the soup is to thick - the shells do take up some moisture as they are cooked into the soup) and remove from heat - serve with a slice of crusty bread and some fresh grated parmesan cheese.

975

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ½ cups onions (diced), 1 cup carrot (diced), 1 cup celery (diced), 3 tablespoons garlic (minced adjust to taste), and more.

Yes, Vegetables and Small Shells Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetables and Small Shells Soup

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