Italian Pasta Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

• Total Time: 40 minutes

• Yield: 4 -6 servings

• PREP TIME:15 MINUTES
• COOK TIME:25 MINUTES
• TOTAL TIME:30 MINUTES
• YIELD:4 -6 SERVINGS

Ingredients

• 2 teaspoons olive oil - I used unrefined coconut oil
• 1 medium onion, diced
• 3 carrots, diced
• 4 celery stalks, diced
• 2 cloves garlic, minced (or 4 tbsp already minced garlic - less if you are not a garlic fan)
• 2 teaspoons dried savory
• salt, to taste
• 1/4 teaspoon dried red pepper flakes, optional
• 3 medium zucchini, chopped
• 1 large or 2 medium yellow squash, chopped
• 1 bay leaf
• 1 28 oz. can diced tomatoes in broth
• 6–8 cups vegetable broth
• 1 1/2 cups gluten-free elbows (I used Ronzoni brand)

Instructions

1. In a large saucepan, heat oil over medium heat and add onion, carrots, and celery. Cook for 5 minutes until onion is translucent. Add the garlic (cloves) along with the dried savory, a large pinch of salt, and stir to combine.
2. Add the chopped zucchini and squash and cook another 10 minutes until vegetables are tender.
3. Add the bay leaf, diced tomatoes, and 6 cups vegetable broth and bring to a simmer.
4. Add the pasta and cook for roughly 10 minutes until orzo is cooked through and al dente. Since the pasta will continue to swell as the soup cooks, add more broth as needed.
5. Remove bay leaf and enjoy!

I let my soup cool, then portioned it out into freezer-safe containers for a quick lunch or dinner.