Fresh Vegetable Soup

• 1 Tbsp. olive oil
• 3 cloves garlic, minced
• 1 large stalk celery, chopped
• 1 green pepper, chopped
• 2 carrots, sliced
• 3 unpeeled red potatoes, sliced
• 2 yellow squash, coarsely chopped
• 2 zucchini, sliced
• 2 c. fresh tomatoes, chopped or 1 lb. can stewed tomatoes
• 2 qt. chicken broth
• 2 Tbsp. chopped celery leaves
• 1 tsp. oregano
• 1 Tbsp. basil
• 1/8 tsp. cayenne pepper
• Tabasco to taste
• 1 c. cooked spaghetti or macaroni
• Parmesan cheese, grated

1. Combine all ingredients except spaghetti and Parmesan in a large soup kettle.
2. Bring to a boil; reduce heat and simmer, covered, for about 50 minutes.
3. Add the 1 cup of cooked pasta and simmer 10 minutes more.
4. Serve sprinkled with Parmesan cheese.

olive oil, garlic, stalk celery, green pepper, carrots, red potatoes, yellow squash, zucchini, fresh tomatoes, chicken broth, celery, oregano, basil, cayenne pepper, macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244383 (may not work)