Recipe by sallysbakingaddiction.com, Adapted by Judi Graber

• 1 tbsp. olive oil
• 1 cup onion, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 3 large garlic cloves, minced
• 1 (6 oz.) tomato paste
• 1 tbsp. Italian seasoning
• 3/4 tsp. kosher salt (I used 1/2)
• 3/4 tsp. dried thyme
• 1 bay leaf
• 1/4 tsp. freshly ground black pepper
• 1 russet potato, peeled and chopped (1 heaping cup) I have used red potatoes with peels on…
• 1 cup green beans, chopped (from a can)
• 1 (14 oz.) can diced tomatoes, undrained
• 1 Parmesan rind
• 8 cups broth (beef, chicken or vegetable or a combination – I like half chicken and half veggie)
• 1 cup dry alphabet pasta (or any small pasta)
• Parmesan cheese and chopped chives to garnish

Heat the olive oil in a 5 quart dutch oven. Add the onions, carrots and  celery; saute 15 minutes until the veggies are tender. Add the minced garlic and cook another minute. Stir in the tomato paste and cook for a few minutes, stirring constantly.  Add the 8 cups of broth, seasonings, potato, green beans, the diced tomatoes, Parmesan rind and bay leaf. Bring to a boil, then add uncooked alphabet pasta; cover and simmer for 30 minutes. Remove bay leaf and Parmesan rind. Add more broth if it’s too thick.

Serve with Parmesan cheese on the side. 

Will keep in the refrigerator for 1 week – good to freeze as well. 

COMMENT: To balance acidity in a tomato-based soup I will add a pinch of sugar or baking soda to balance the acidity towards the end of cooking – it just depends. I do this with tomato sauces too! 

Recipe by cookingwithauntjuju.com