Vegetables and Small Shells Soup

Name: Vegetables and Small Shells Soup
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon basil; 2 bay leaves; 355 milliliters cannellini beans; 237 milliliters carrot (diced); 237 milliliters celery (diced); 3 liters chicken stock (i used turkey) or 12 cups turkey stock (i used turkey) or 12 cups beef stock (i used turkey); 473 milliliters corn; 3 Tbsps garlic (minced adjust to taste); 2 teaspoons italian seasoning; 237 milliliters mushroom (sliced); 355 milliliters onions (diced); 473 milliliters pasta (small shells uncooked); 355 milliliters red kidney beans; 411 grams diced tomatoes; 355 milliliters zucchini (diced)

You can never have too many main course recipes, so give Vegetables and Small Shells Soup a try. Watching your figure? This dairy free recipe has 221 calories, 13g of protein, and 4g of fat per serving. This recipe serves 12. A mixture of pasta, carrot, zucchini, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.