Homemade Vegetable Noodle Soup

I can't even tell you how many times I have made soup since the beginning of fall because
I have made it so many times! I just love it and vegetable soup is pretty low calorie, which
works for my healthy eating diet plan.  I've been packing soup for lunch almost every day
this winter.

I like to add a little whole wheat pasta to my vegetable soup, because let's face it,
everything is better with pasta!  I buy mini whole wheat shells from a local bulk food store.
I also add zucchini, because we love it and I still have it in my freezer from this summer.
You can find out how I freeze zucchini to use all winter in this post.

Homemade soup tastes so much better than soup from a can and it's super easy to to make.
What are you waiting for - make some soup!

Homemade Vegetable Noodle Soup

2 T olive oil
1 small onion, chopped
2 carrots, diced
2 stalks of celery, diced
1 - 32 ounce container chicken or vegetable stock
1 - 14.5 ounce can fire roasted diced tomatoes
2 T tomato paste
1 zucchini, diced
1 C frozen cut green beans
1 C frozen peas
1 C frozen corn
3/4 C whole wheat mini shells
olive oil
1 bay leaf
salt and pepper

In a large stock pot, over medium heat, sauté onion, celery and carrots in olive oil.
Season with salt and pepper. Pour stock into the pot.  Add diced tomatoes, tomato
paste, vegetables and bay leaves.

Bring soup to a boil and then reduce heat to simmer.
Usually I cook the pasta in boiling water in a separate pan, drain and then add it
to the soup right before serving, but if you prefer you could also just add it to the
stock and let it cook as well.  Season with salt and pepper. Serve warm.

Enjoy!

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