Labadie Recipe Database

Name Tomato Vegetable Pasta Stoup Number of People 6 List of Ingredients 2 T extra-virgin olive oil 1 zucchini, grated using the large holes of a box grater 2 carrots, peeled and grated using the large holes of a box grater 1 onion, chopped 4 ribs, celery 1 bay leaf salt and pepper 4 cups chicken broth 28 oz. can crushed tomatoes 15.5 oz. can chickpeas 2 jarred roasted red peppers, chopped 1/2 lb. whole penne regata 1/4 cup pesto kale Description Heat 2 T extra-virgin olive oil, 2 turn of pan, in a large soup pot over medium-high heat.  Add the zucchini, carrots, onion, celery and bay leaf, then season with salt and pepper and cook, stirring with a wooden spoon, about 8 minutes.  Stir in broth, tomatoes, chickpeas, and red peppers; cover the pot and bring to a boil. When the broth begins to boil remove the lid.  Add pasta and cook til al dente for 15 to 20 minutes.  Turn off heat, stir in pesto.  If it gets too thick, stir in a little water.   Add kale and cook til tender.   Taste and add salt and pepper if needed; discard bay leaf. Time 35 minutes Difficulty (1-5) 1 Notes Can be a good recipe with children. Image