Source: dLife

A chunky vegetable soup.

Servings

1 medium zucchini , diced
1 small russet potato , diced
1 medium shallots , chopped
1 fresh carrots , diced
1 cup Tomatoes, chopped, choice, canned, FS
5 cup low sodium vegetable broth
2 oz fresh green beans , cut into 1/2 inch lengths
2 oz Peas, baby, frozen
2 oz Pasta, shells, small, enriched, cooked
4 tbsp pesto sauce (up to 6 tbsp)
1 tbsp tomato paste (sun dried)
1 pinch salt and pepper
0.25 cup grated Parmesan cheese , to serve

1 In a large pan, place the zucchini, potato, shallot, carrot and tomatoes. Add the vegetable stock and season with salt and pepper.
2 Bring to boil, then cover and simmer for 20 minutes.
3 Add the green beans, baby peas, and pasta shapes. Cook for an additional 10 minutes (until pasta is tender).
4 Taste soup, adjust seasoning if necessary.
5 Mix together the pesto and sun-dried tomato paste, stir a spoonful into each serving.
6 Sprinkle Parmesan cheese on top of soup, Serve hot.

Any type of small pasta shapes may be used, such as tiny shells, bows, stars or elbows.