It's cooling down nicely and all I want to do is eat soup and layer up in jackets and scarves. I'm trying to incorporate more vegetables in my diet so I figured this soup would be a good way to do it!
Throw in some alphabet pasta and you have something delicious and healthy! And who doesn't like to spell things out in their soup?
3 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
1 green squash, diced
2 carrots, diced
2 stalks celery, diced
3 medium red potatoes, diced
1/2 cup green beans, cut into 1 inch pieces
1 teaspoon thyme
2 teaspoons rosemary
1 tablespoon tomato paste
1 can (14.5 Oz size) diced tomatoes
1 can (15 Oz size) red kidney beans
6 cups of low sodium or unsalted chicken broth
1 cup water
1 cup water
1 1/2 cups alphabet pasta
1/2 lemon, juiced
Melt butter and olive oil in large pot over medium heat, add onions and cook until softened. Add in the squash, celery, carrots, potatoes, and green beans. Season with 2 teaspoons salt and 1 teaspoon black pepper and cook for about 10 minutes, stirring occasionally so the vegetables don't stick and burn. Add in the tomato paste, rosemary, and thyme and stir to coat the vegetables. Add in the diced tomatoes and kidney beans and cook for another couple of minutes. Pour in the chicken broth and water and let the soup come to a boil. Turn the heat to low and let simmer for 20 minutes. Add in the pasta and cook for about 10 minutes until tender. Add in the lemon juice and season to taste with salt and pepper. Serve hot and enjoy!