Vegetable Pasta Soup

Courtesy of Belinda Balemans, Balemans Quality Produce

Preparation time: 25-35 minutes
Cooking time: 20-30 minutes
Yield: 4 full servings

Ingredients:
32oz carton, Vegetable or chicken broth
2 cups, Frozen diced hash brown potatoes
2 cups, Veggies, fresh or frozen (anything you have in the fridge, for example peas, carrots, corn, broccoli, onion, etc.)
1 large can, Diced tomatoes
1 small can, Green chilies, chopped
1 cup, Dry pasta (your choice)

Directions:
1. In a large covered saucepan, bring the broth to a boil over high heat
2. Stir in fresh and/or frozen veggies and cook for approximately 10-15 minutes or until tender
3. Stir in tomatoes and pasta
4. Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until pasta is tender.

Season with salt, lemon juice, shaved parmesan cheese and/or black pepper as per your taste. Garnish with dried basil leaves or any Italian seasonings of your choice. Enjoy this hearty warm bowl of soup with freshly made bread or have it on its own.

(Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.)