Ingredients:
- 1 tablespoon cooking oil
- 2 carrots, peeled and sliced thin
- 1 medium onion, peeled and chopped fine
- 1 celery rib, sliced thin
- 8 cups low-sodium chicken broth or 7-8 tsp of chicken bouillon and 8 cups of water
- 1 large tomato, chopped into 1/2-inch pieces
- 2 sprigs thyme or 1 tsp dried thyme
- 1 small yellow summer squash, chopped into 1/2-inch pieces or 1 cup of frozen squash
- 1 cup green beans
- 6 ounces small pasta
- 2 tablespoons chopped fresh parsley or 2 tsp dried parsley
- Salt and pepper to taste
Directions:
- Heat the olive oil in a large pot over medium-high heat.
- When hot, add the carrots, onion, and celery, and cook until lightly browned, about 5 minutes.
- Stir in the broth, tomato, and thyme, and bring to boil.
- Reduce the heat to medium-low and simmer, covered, until the vegetables are just tender, about 10 minutes.
- Add the summer squash, green beans, and pasta, and cook until the vegetables and pasta are tender, about 6 minutes.
- Remove the thyme sprigs if used, add the parsley, and season with salt and pepper to taste.
- Serve.
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