Hearty Vegetable Soup

Don’t pay top dollar for out-of-season vegetables; reach for the frozen variety instead. They’re frozen at their peak ripeness, so they’re still rich in vitamins and minerals. They can be lower in cost and often higher in nutrition than the imported veggies that line the grocery store shelves during the off-season. Plus, they’re quick to cook because they’ve already been steam blanched.*

As cooler fall weather sets in later this month, you may find yourself wanting to cozy up to a filling bowl of healthy soup.

Serves: 6
Prep time: 20 minutes
Cook time: 30 minutes
Approximate cost: $2.75 per serving, (factor an additional $5 to $7 if pantry staples are needed).

INGREDIENTS
1 tablespoon olive oil 
1 medium onion, chopped
2 garlic cloves, minced 
1 teaspoon dried oregano 
1 bag (16 ounces) frozen mixed vegetables 
1 can (14.5 ounces) diced tomatoes 
1 can (14.5 ounces) tomato puree
1 package (48 ounces/6 cups) chicken broth
1/2 cup uncooked ditalini or other small tubular pasta
1 can (15.5 ounces) Great Northern beans, rinsed and drained 
1/4–1/2 teaspoon crushed red pepper flakes
1 teaspoon salt 
Freshly ground black pepper, to taste 
Freshly grated Parmesan cheese 

INSTRUCTIONS

1. Heat oil in a large heavy pot over medium-high heat. Add onion and sauté for 5 minutes. Add garlic and oregano and sauté for 2 minutes more.
2. Stir in frozen vegetables, diced tomatoes, tomato puree and broth and bring mixture to a boil. Reduce heat and simmer for 5 minutes. Add pasta, beans and crushed red pepper flakes, simmer 12-14 minutes or until pasta is tender, stirring occasionally.
3. Remove from heat. Stir in 1 teaspoon salt and several grinds of black pepper.
4. Taste and adjust seasonings as needed. Serve sprinkled with grated Parmesan cheese.