Cook Time: ~1 hour
Ingredients
- 2-3 T oil
- 6-7 T concentrated or crushed tomatoes
- 2 small onions, chopped
- 2 stalks of celery, chopped (leaves optional)
- 1 T salt
- 3 small potatoes, cubed
- 2 small zucchinis, cubed
- small pasta of choice (elbows, pearls, or ditali) (start with half a box, then add more later if preferred)
Directions
The pasta is cooked separately from the soup and added at the end, so you’ll want to time when to start it boiling. When the rest of the soup is ready, add cooked and drained pasta to the broth.Get a large soup pot and fill it with water (or 3 quarts). Add oil, salt, tomatoes, onions, celery (and leaves if preferred) to water. Bring water to boil. Lower heat, then cover and let simmer for 50 minutes.
Add potatoes. Cover and cook for 5 more minutes.
Add zucchini. Cover and cook for another 5 minutes, or until zucchini is fork-tender.
Add cooked and drained pasta, and serve!
Note: if it gets too thick or too strong, add more water; and if it gets too thin, add more salt and/or crushed tomatoes. Serve it with a sprinkle of grated parmesan cheese or ground pepper for extra flavor.