Italian Garden Vegetable Soup Recipe

Italian Garden Vegetable Soup Recipe
Ingredients: 6 to 8 Serving
4 liters (16 cups) water
6 beef broth cubes
¼ cup olive oil
1 cup finely chopped onions
1 cup julienned celery stalk
1 cup finely chopped garlic
1 packet(200g) mixed vegetables (peas, carrots and corn)
2 big potatoes, peeled and cubed
1 cup dry semolina pasta, or penne rigate(optional)
2 cans (14.5 oz)diced roasted garlic tomatoes
1 cans(6 oz) Italian tomato paste
3 teaspoons minced fresh oregano
3 teaspoons minced fresh basil leaves
Salt
Black pepper grind
Parmesan cheese

Procedures:

• Heat the 4 liters of water and bring to a boil. Add beef broth cubes and lower heat to simmer.
• Meanwhile, in a saute pan, heat the olive oil to high heat. Stir in the onions and celery and saute for 2 minutes.
• Add garlic and saute for another minute. Befor onions nad mixed vegetables.
• Pour all the contens of the saute pan into the simmering beef broth. Add potatoes and pasta and bring to a boil. Stir in diced tomatoes and Italian tomato paste and bring to a simmer. While simmering, blend in oregano and basil.
• Season with salt and black pepper grind. Can be serve once pasta is al dente. Sprinkle with Parmesan cheese. End.