Ball Soup (Chunky Garden Veggie Soup)
Recipe By: Karen Snyder
Servings size: 6-8
Preparation Time: 0:40 min
Ingredients
- 2 tablespoons chicken broth
- 1 medium onion - chopped
- 2 cloves garlic - crushed
- 1 stalk celery - sliced thin
- 1 large carrot - sliced thin
- 6 oz. frozen peas
- 1 zucchini - sliced thin
- 1 can cannelli beans
- 1 can garbanzo beans
- 1 can diced Italian style tomatoes
- 3 cups chicken broth
- 1/2 cup uncooked ball-shaped or other small pasta
- 1 teaspoon salt
- 1/3 teaspoon pepper
Directions
Sauté onion, celery and garlic with the 2 tablespoons chicken broth until tender in a large pot. Add in all other ingredients and simmer for 20-30 minutes until vegetables are tender and pasta is cooked through.
Note: Sometimes I add some cooked, diced chicken breast to this recipe.
