1 spray(s), (5 one-second sprays per serving)
1 large, chopped
2 stalk(s), medium, chopped
1½ medium, chopped
8 oz, chopped
Vegetable bouillon cube
2 cube(s), dissolved in 3 1/2 cups hot water
14 oz, chopped
2 tsp(s), or a combination of dried Italian herbs
Uncooked whole wheat pasta
1 oz, shells or other small shape
⅛ tsp(s), or to taste
⅛ pinch, freshly ground, or to taste
1 tbsp(s), fresh, chopped (for garnish)
- Coat a large saucepan with cooking spray and heat over medium-high heat. Add onion, celery, carrots and rutabaga; cook for about 3 minutes.
- Pour in prepared vegetable stock; add tomatoes and oregano. Bring to a boil, reduce heat, cover and simmer over a very low heat for about 15 minutes.
- Add pasta to saucepan. Cook until pasta is tender, about 10 minutes more. Taste soup and season to taste as necessary. Ladle into individual serving bowls and sprinkle with parsley.
- Cook's tip: Cool, cover and refrigerate any soup that you don’t use, and eat within three days, or freeze the soup to use another time.