Hearty Vegetable-Tomato Rotini Soup

• Produce

  • 1 Basil, fresh
  • 2 Bay leaves
  • 2 Carrots, large
  • 2 Celery, ribs
  • 4 clove Garlic
  • 1 Sweet onion, Medium

• Canned Goods

  • 3 14] oz can Chicken broth, low-sodium

• Condiments

  • 1 28] oz can Tomato sauce

• Pasta & Grains

  • 2 cups Rotini pasta, dry

• Baking & Spices

  • 2 tsp Mediterranean herb seasoning [i.e. mccormick's perfect pinch] or dry italian seasoning
  • 1/4 tsp Red pepper flakes
  • 1 Salt and black pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 Parmesan cheese, grated

• Other

  • 2 [14.5] oz can Italian seasoned diced tomatoes

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2 large carrots, peeled and sliced
• 1 medium sweet onion, diced
• 2 celery ribs, sliced
• olive oil
• salt and black pepper to taste
• 4 clove garlic, minced
• 2 [14.5] oz can Italian seasoned diced tomatoes
• 3 [14] oz can low sodium chicken broth
• 1 [28] oz can tomato sauce
• 2 bay leaves
• 1 Tbsp sugar
• 2 tsp Mediterranean Herb seasoning [i.e. McCormicks Perfect Pinch] or dry Italian seasoning
• ¼-1/2 tsp crushed red pepper flakes, or to taste
• 2 cups dry rotini pasta
• Toppings: [optional]
• grated Parmesan cheese
• chopped fresh basil

Directions

• Stovetop method: In a heavy bottomed pot or dutch oven, cook the carrot, onion and celery in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables are beginning to soften and brown. Add the garlic and saute for another minute.
• Add the remaining ingredients and seasonings to the pot, reserving the pasta to add at the end of cooking. Bring to a boil.
• Cover and reduce the heat to low. Simmer for 30 minutes.
• Uncover, adjust the seasonings if needed, and add the pasta.
• Replace the lid and continue to cook for an additional 15 minutes or until the pasta is al dente.
• Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.
• Slow Cooker method: In a skillet over medium-high heat, cook the carrot, onion and celery in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables are beginning to soften and brown. Add the garlic and saute for another minute.
• Add the cooked vegetables to the slow cooker with the remaining ingredients and seasonings, reserving the pasta to add at the end of cooking. Stir well.
• Cover and cook on low for 6-8 hours.
• Uncover, increase the slow cooker to the high setting and add the pasta.
• Replace the lid and simmer on high for an additional 20 minutes or until the pasta is al dente. [tip: If using cooked pasta, cook until the pasta is heated through]
• Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.