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1 Medium Onion
3 Celery Stalks
3 Cloves Garlic
1 Large Zucchini
1 Pound Mushrooms
2 Tablespoons Olive Oil
1 Can Diced Tomatoes
1 Can Garbanzo Beans
3 Cans Low Salt Chicken Broth
2 Tablespoons De la Dia Spice Mix
1 tablespoon Verde Spice Mix
½ Cup Ditalini Pasta
Clean and chop all vegetables.
In a large soup pot, brown onions and celery in 2 tablespoon olive oil.
Add garlic and mushrooms, cook for 3 minutes.
Stir in zucchini, cook one minute.
Add tomatoes and garbanzo beans.
Slowly add chicken broth.
Cook on low for 1 hour.
Add pasta and cook until pasta is tender.
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