Cathy's Veggie Pasta Soup

4 cups of Organic Vegetable Broth
1.5 cups of low sodium chicken broth
1 can Diced Tomatoes, no salt added
0.25 package frozen mixed vegetables
1 cup raw cauliflower
0.25 cup diced celery
0.25 cup diced frozen onion
4 medium baby carrots, diced
1 tablespoon olive oil
1 tsp. Mrs. Dash or Italian seasoning
1/4 tsp. Morton Lite Salt
Fresh ground pepper to taste
1 Bay leaf
1.5 oz. dry pasta noodles

If soup is too thick after adding pasta, add additional chicken broth.

In a dutch oven, heat olive oil. Add carrots and onions and cook until onions are translucent. Add frozen vegetables, cauliflower and celery. Brown for 2 minutes. Add all remaining ingredients except for pasta. Bring to a boil. Reduce heat to low simmer and cook for 30 minutes. Add pasta and continue to simmer until past is cooked through (about 10 minutes). Remove bay leaf before serving.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user CGUILFOYLE.