Serves 6
Though
essential to the dish, alphabet noodles for alphabet soup can be a challenge to
find. If you can’t find them at your local grocer, Vitacost.com offers a couple
of options, both organic and conventional. Otherwise, substitute any other fun
shape like farm animals. They may need another minute or two to cook.
2
|
tablespoons
olive oil
|
1
|
onion,
chopped
|
3
|
carrots,
chopped
|
2
|
stalks
celery, chopped
|
1
|
tablespoon
chopped fresh thyme
|
1
|
bay
leaf
|
Salt
and pepper, to taste
|
|
1
|
can (28
ounces) diced tomatoes
|
10
|
cups
vegetable stock or water
|
1
|
medium
zucchini, chopped
|
½
|
cup
frozen peas
|
2
|
ears
fresh corn, kernels removed or 1 cup frozen corn
|
1
|
can (15
ounces) red beans, drained
|
1½
|
cups
alphabet pasta or another tiny pasta shape
|
1. In a soup pot over medium heat,
heat the oil. Add the onion, carrot, celery, thyme, bay leaf, salt, and pepper.
Lower heat to medium-low. Cover and cook for 15 minutes, stirring often.
2. Add the tomatoes and vegetable
stock or water. Bring to a boil over high heat. Add the zucchini, peas, corn,
beans, and pasta. Return to a boil, lower the heat, and simmer for 5 to 6
minutes or until pasta is tender but still has some bite.
3. Taste for seasoning, add more
salt and pepper, if you like, and ladle into bowls. Karoline Boehm Goodnick
