Shelly's Recipe

GREEK VEGETABLE SOUP

Category: Soups

1 28-ounce can of petite diced tomatoes
1 cup water
8 ounces spaghetti noodles, broken into 1 1/2 inch pieces
1 medium potato, peeled and cut into bite-size cubes
1 green pepper, seeded and cut in chunks
1 large zucchini, thinly sliced
3 carrots, peeled and cut in quarters
3 to 4 celery stalks, for about 2 cups chopped
1 1/2 tablespoons tomato paste
1/2 teaspoon each hot red-pepper flakes, sea salt and freshly ground black pepper
2 tablespoons olive oil

Place all the ingredients, in the order listed, in a large soup pot or Dutch oven, and bring to a boil over medium-high heat. As the mixture boils and the veggies begin to cook down, add up to another 2 cups of water if necessary. Boil 10 minutes, or until the pasta and vegetables are tender. Simmer on low until ready to serve. Makes 8 servings.