Vegetable Soup

• 1 onion, cut up
• 4 zucchini, sliced
• 4 carrots, peeled and sliced
• 4 stalks celery, sliced
• fresh parsley, chopped
• 1 large can tomatoes, cut up (juice and all)
• 1 c. uncooked small pasta shells
• 4 cans chicken broth
• 1 large can tomato puree
• 1 tsp. Italian seasoning
• 1 bay leaf
• 1/2 tsp. garlic powder
• salt and pepper to taste
• water to cover 2 inches over

1. Put all ingredients in large pot and bring to boil.
2. Lower heat and continue cooking until pasta shells are tender, stirring occasionally to keep from sticking to bottom of pot.
3. Remove bay leaf; fill blender with cooked soup once and puree; add back to soup.
4. Serve with Parmesan cheese on top.
5. Very filling.
6. Great for diets.
7. Can leave out pasta.
8. (If leaving out pasta, cook until carrots are tender.)

onion, zucchini, carrots, stalks celery, fresh parsley, tomatoes, pasta shells, chicken broth, tomato puree, italian seasoning, bay leaf, garlic powder, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844819 (may not work)