Italian Vegetable Soup

• 2 teaspoons vegetable oil
• 12 cup onion, chopped
• 12 cup celery, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 14 teaspoon pepper
• 1 cup water
• 1 (10 3/4 ounce) can condensed chicken broth
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 cup frozen corn
• 2 ounces uncooked spaghetti
• 2 tablespoons parmesan cheese

1. Heat oil in large skillet or saucepan over medium high heat.
2. Stir-fry onion, celery, and garlic until vegetables are tender-crisp.
3. Add basil, pepper, water, broth and tomatoes.
4. Bring to a boil, reduce heat.
5. Cover and simmer for 5 minutes.
6. Add corn and pasta.
7. Cover and simmer an additional 10 minutes until pasta is tender.
8. Pour soup into serving bowls.
9. Garnish each bowl with parmesan cheese.
10. You can add cooked chicken if desired.

vegetable oil, onion, celery, garlic, basil, pepper, water, condensed chicken broth, tomatoes, frozen corn, spaghetti, parmesan cheese

Taken from www.food.com/recipe/italian-vegetable-soup-325925 (may not work)