Minestrone Soup

2 to 3 table spoons of extra virgin olive oil
8 cups of water or chicken stock (low sodium)
1 box of frozen chopped Broccoli
1 large onion finely chopped
3 small potates skinned and chopped
3 cloves of garlic finely chopped
3 carrots (peeled) finely chopped
3 ribs of celery finely chopped
1 can of whole tomatoes (28 oz.) hand crushed
1 large bay leaf
1/2 cup of Orzo pasta (or any small pasta)
Salt to taste
Pepper to taste

In a stock pot add all the water or chicken stock, canned tomatoes, and all the chopped onions, garlic, carrots, celery and the bay leaf.
Simmer for 60 minutes.
Bring the mixture up to a boil and add the pasta, broccoli and salt and pepper to taste. Cook pasta as directed.
Before serving add the extra virgin olive oil to the soup.


Serving Size: makes about 8 - 1- cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user PALMA3945.