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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I got this recipe off the back of a bag of croutons. I'm posting it here for safekeeping. I haven't tried it yet, but I plan to very soon! It looks wonderful! If you give it a try, let me know how it turns out! =P Ingredients:
1 (28 ounce) can tomato sauce |
5 cups water |
3 vegetable bouillon cubes |
1 bay leaf |
1 small onion, chopped |
2 garlic cloves, minced |
1 teaspoon italian seasoning |
1 1/2 teaspoons dried parsley |
1 1/2 teaspoons sugar |
1 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon hot red pepper sauce |
2 stalks celery, sliced |
2 carrots, peeled and sliced |
1 small zucchini, chopped |
1 cup frozen corn |
1/2 cup mini penne pasta, uncooked |
Directions:
1. In a large pot mix everything but the vegetables and pasta. Bring to a boil, reduce heat, and simmer at least 30 minutes.
2. Stir in the vegetables. Cover and continue simmering for 30 more minutes.
3. Stir in pasta and continue cooking for about 10 mins, or until pasta is al dente.
4. Garnish with croutons and shredded cheese, if desired.
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