Thursday, May 16, 2013

Italian Vegetable Soup

From: Back-to-School Lunches cookbook

1 Tbsp olive oil
1 cup chopped red onion
1 cup chopped red bell pepper
1 bag frozen Italian vegetables or mixed vegetables
1 can diced tomatoes with liquid
1 can chickpeas, drained and rinsed
3 cans chicken broth
1/2 tsp salt
1/2 tsp pepper
1 tsp crushed dried oregano
1 cup uncooked wagon wheel pasta
1 cup cooked diced chicken, optional

Heat oil in Dutch oven. Add onion and bell pepper. Cook and stir over medium-high heat 3 minutes or until onion is tender. Stir in frozen vegetables, tomatoes, chickpeas, chicken broth, salt, pepper and oregano. Bring to a boil over high heat.

Stir in pasta. Reduce heat to medium and cook at a low boil 15 minutes or until pasta and vegetables are tender. If desired, stir in chicken with pasta.

Easily frozen: Just put it in a freezer container. Thaw overnight and you can pack it for lunch or eat it at home.

Thumbs up! Such a classic, feel-good, comfort meal! This was definitely a recipe meant for kids but it was delicious. I like this because it's easy to adapt. I'll definitely be making this again and I highly recommend it.

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