A quick, flavorful, and veggie-packed soup for kids...that adults can enjoy too!
– olive oil – onion – garlic cloves – salt – canned white beans – tomato sauce – chicken stock – Italian seasoning – mini shell pasta – frozen vegetables
Chop the onion and garlic if using. Try to chop the pieces small. Discard the peels. (You can also skip this step if you prefer.)
Add the olive oil to a large pot set over medium heat. Add the onion and garlic. Stir to coat. Sprinkle with salt if using. Cook for 4 minutes.
Add the beans, tomato sauce, and stock. Stir to combine. Turn the heat up to high and bring the pot to a boil.
Reduce heat to medium-high, or to a simmer, and add pasta. Cook for 8 minutes or until pasta is just soft. Stir in the frozen vegetables and cook for an additional 2 minutes.
Serve with crackers and grated Parmesan cheese if desired. The kids can enjoy with a spoon or their fingers.
Store leftovers in an airtight container in the fridge for up to 5 days. Add a little additional water or broth when reheating as desired as the pasta will likely continue to absorb the liquid.
– Omit the salt if making for a baby and salt your own portion to taste. – Double the recipe to make a larger quantity. – Add more water or broth to make it soupier if you prefer.