Italian Vegetable Soup

• 2 tablespoons olive oil
• 1 12 teaspoons salt (kosher is best)
• 1 medium onion, finely diced
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 2 garlic cloves, finely diced
• 2 small potatoes, chopped (or 1 medium potato)
• 5 cups tomato juice
• 5 cups chicken broth
• 1 tablespoon italian seasoning
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup green beans (frozen or fresh)
• 1 bay leaf
• 1 cup frozen peas
• 1 12 cups small shell pasta (cooked and drained)
• 2 chicken bouillon cubes (optional)

1. Sautee onions, celery, and carrots in oil.
2. Stir in salt to make a sweat.
3. Cook over medium-low heat for 10 minutes until onions are translucent and carrots and celery are softened but not mushy.
4. Add remaining ingredients except peas and pasta.
5. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
6. Add pasta and peas.
7. Cook until heated through.
8. (optional) You can add one or two chicken bouillon cubes if desired during cooking.
9. If you desire a thinner soup, you may also add water (okay) or additional chicken broth (preferred).
10. Remove bay leaf before serving.
11. Bon appetit!

olive oil, salt, onion, carrots, stalks celery, garlic, potatoes, tomato juice, chicken broth, italian seasoning, tomatoes, green beans, bay leaf, frozen peas, shell pasta, chicken bouillon cubes

Taken from www.food.com/recipe/italian-vegetable-soup-279975 (may not work)