Easy Vegetable Pasta Soup


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  • 1 Tbsp. olive oil
  • 1 10-oz. bag frozen vegetable blend
  • 1 1/2 cup shredded or diced carrots
  • 1 15-oz. can roasted tomatoes
  • 1 15-oz. can Northern beans, cooked undrained
  • 1 10-oz. bag frozen corn
  • 8 cups vegetable stock
  • 2 tsp. dried Italian herb blend
  • 1 zucchini, small diced diced carrots
  • 1 10-oz. bag fresh spinach
  • 1/2 lb. whole grain pasta, cooked


  1. In a large stockpot, heat oil over medium high heat until shimmering. Add frozen vegetable blend and carrots. Cook until vegetables are warmed through, stirring occasionally.
  2. Add tomatoes, beans, corn, stock and Italian herb blend. Allow to simmer about 10 minutes. Stir in zucchini, spinach and pasta and heat through.

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