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Parve
Easy
2 Hours
Diets 
When asked to describe this soup, my taste tester claimed it to be “deeply nourishing for the stomach and soul.”
3 tablespoons oil
1 large onion, finely diced
2 zucchini, peeled and finely diced
4 carrots, diced
3 stalks celery, thinly sliced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
2 cups Beleaves Frozen Broccoli, slightly thawed and diced
14 ounces crushed tomatoes in juice
about 8 and 1/2 cups water
1 teaspoon basil
1/4 teaspoon black pepper
1 teaspoon salt
1 cup Manischewitz mini pasta, such as mini bowties or shells
1/2 cup fresh cleaned parsley, chopped and stems removed
In an eight-quart pot, heat oil over medium heat.
Add onion and sauté until translucent.
Add squash, carrots, celery, and garlic and sauté until vegetables soften.
Then add broccoli, crushed tomatoes, water, and spices.
Bring to a boil, then lower the heat and simmer for one and a half hours, or until all the vegetables are soft. Add pasta and parsley and cook for an additional 20 minutes until pasta is cooked through. Add water if necessary.
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