Ingredients
- 2 lbs vine tomatoes, diced
- 1 green bell pepper, diced
- 1 russet potato, diced (about 2 cups)
- 1 small onion, diced
- 1 cup carrot, diced
- 2 cups zucchini, diced
- 8 oz white mushroom, diced
- 8 oz uncooked elbows or orzo
- 1 tsp dried basil
- 2 tbsps unsalted butter (or Canola oil for a vegan version)
- 6 cups water
- salt and pepper to taste
- basil leaves or cilantro leaves for garnishing
Make it step by step
- Bring 3 quart lightly salted water to a boil in a medium sauce pan.
- Heat up oil over high heat in a large sauce pan.
- Add carrots and onion. Sauté until fragrant.
- By now, the water in the medium sauce pan should be boiling. Add elbows or orzo into the pan and cook for 8 minutes or according to the package instruction.
- Add potatoes and tomatoes into the large sauce pan. Cook for 3 minutes over high heat. Stir occasionally.
- Add mushroom, pepper and zucchini. Stir well. Pour 6 cups water into the sauce pan. Add salt (I started with 1 tbsp) pepper and basil. Cover and bring to a boil.
- Now, noodles are ready. Drain well and set aside.
- When the vegetable soup is boiling, add cooked noodles in the sauce pan. Reduce to medium heat. Uncover and cook for 10 minutes or until the soup is slightly thickened up. Add more salt or pepper if desire.
- Dish and garnish with cilantro or fresh basil leaves. Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sharon Chen, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.