Vegetable Soup

ELEMENTS:

·                                  

·                                 2 Tbsp olive oil

·                                 1 medium yellow onion , chopped (1 1/2 cups)

·                                 1 1/2 cups diced carrots (about 3 medium)

·                                 4 cloves garlic , minced (1 1/2 Tbsp)

·                                 1 (32 oz) carton vegetable broth

·                                 1/2 cup water

·                                 2 (14.5 oz) cans diced tomatoes

·                                 2 (8 oz) cans tomato sauce

·                                 1 medium zucchini (8 oz), ends trimmed, chopped

·                                 1 medium yellow squash (8 oz), ends trimmed, chopped

·                                 5 oz button mushrooms , sliced

·                                 2 tsp dried basil

·                                 1 tsp dried oregano

·                                 1/2 tsp each dried thyme and rosemary (crushed)

·                                 1 tsp sugar

·                                 Salt and freshly ground black pepper

·                                 8 lasagna noodles (7 oz), broken into bite size pieces (see important note*)

·                                 3 cups packed spinach (3 oz), roughly chopped

·                                 3 Tbsp chopped fresh parsley (optional)

Cheese mixture

·                                 1 1/4 cups (5 oz) shredded mozzarella cheese

·                                 1/2 cup (2 oz) finely shredded parmesan cheese

·                                 8 oz ricotta cheese

Instructions:

1.                              Heat olive oil in a large pot over medium-high heat. Add onion and carrot and saute until softened, about 8 minutes. Add garlic and saute 1 minute longer. Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar and season with salt and pepper to taste. Bring to a boil then add pasta (or boil pasta in a separate pot as listed in notes) then reduce heat to medium low. Cover and simmer, stirring occasionally (loosen any noodles that may stick to the bottom when stirring), until pasta is tender, about 10 - 13 minutes.

2.                              Meanwhile in a mixing bowl stir together mozzarella, parmesan and ricotta while seasoning lightly with salt to taste.

3.                              Stir spinach into soup and allow to heat through until wilted (it will wilt quickly, about 30 seconds). Serve soup warm topped with spoonfuls of the cheese mixture (just swirl it lightly into your personal serving - it will melt quickly) and sprinkle with parsley if desired.

Thank You........