Recipe

Italian Vegetable Soup

Ingredients
1 tsp. Kowalski's Extra Virgin Olive Oil
2 cloves garlic, finely minced
¼ cup diced white onion
⅓ cup thinly sliced carrot
⅓ cup diced celery
15 oz. canned diced tomatoes with juice
4 cups low-sodium vegetable stock
2 cups low-sodium tomato sauce
⅔ cup canned light red kidney beans, rinsed and drained
⅔ cup canned small white beans (such as Northern beans), rinsed and drained
2 tsp. brown sugar
2 tsp. dried oregano
1 tsp. dried basil
1 tsp. kosher salt, plus more to taste, if desired
1 tsp. freshly ground Kowalski's Black Peppercorns, plus more to taste, if desired
½ tsp. crushed red pepper flakes
½ cup dried small shell pasta
1 ½ tbsp. chopped fresh Italian parsley
Directions
  1. In a deep pot, heat oil over medium-high heat. Add garlic and onion; sauté for 2 min.
  2. Reduce heat to low. Add carrot, celery, tomatoes and tomato juice from can; simmer for 10 min.
  3. Add next 10 ingredients (through crushed red pepper); simmer just until carrots are tender (about 40 min.), adding pasta in the last 5 min.
  4. Adjust salt and pepper if desired. Stir in fresh parsley; serve immediately.