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Garden Fresh Vegetable Soup with Southwestern Blend

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Serving Size: 
  • 1-1/2 cups Pappardelle’s Southwestern Blend
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 2 zucchini, cubed
  • 4 cups vegetable broth
  • 1 teaspoon cracked black pepper
  • 3 tomatoes, finely diced (or 1 (14.5 oz.) can diced tomatoes)
  • 2 roasted red bell peppers, chopped (or 1 (7 oz.) bottle roasted red bell peppers, undrained and chopped)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/2 cup grated fresh Parmesan cheese
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain well.
  2. In a large Dutch oven, add olive oil. When olive oil is hot, cook onion and garlic for 2 minutes. Stir in zucchini; cook for 5 minutes. Add broth and stir in black pepper, tomatoes, and bell peppers; cook 7 minutes. Stir in pasta and parsley. Ladle into bowls; sprinkle with Parmesan cheese.

From This Recipe

$8.00 | 1 lb. package