Hearty Vegetable Soup

• 8 cups water (or chicken stock if not making vegetarian)
• 1 tablespoon salt (omit if using canned stock)
• 2 medium onions, chopped
• 6 carrots, sliced
• 4 stalks celery, chopped
• 1 (28 ounce) can plum tomatoes
• 1 head garlic, peeled
• 1 (16 ounce) bag frozen green beans
• 1 (16 ounce) bag frozen corn kernels
• 2 large red potatoes, diced (do not have to peel)
• 2 tablespoons chopped fresh parsley (can substitute 1 tbsp dried)
• 1 (6 ounce) can tomato paste
• 2 cups small shell pasta, shapes (eg. small shells, orzo, macaroni)

1. Bring water to a boil in a large soup pot.
2. Add salt, onions, carrots, celery, tomatoes and garlic cloves.
3. Bring to a boil, reduce heat, cover and simmer until vegetables are tender.
4. Add green beans, corn, potatoes, parsley and tomato paste.
5. Simmer until potatoes are tender.
6. In salted, boiling water, cook pasta until al dente.
7. Drain pasta and add to soup.

water, salt, onions, carrots, stalks celery, tomatoes, garlic, green beans, corn kernels, red potatoes, parsley, tomato paste, shell pasta

Taken from www.food.com/recipe/hearty-vegetable-soup-86951 (may not work)