Updated: Dec 1, 2020
This is a wonderful recipe to have the family make together. It's simple and much of the work is in the prepping of the vegetables - which kids love to help with! We make this recipe often in our Summer Camps and it always impresses us how much kids love it. If ever there were a recipe that proved the age old saying that "kids are more likely to try foods they helped make" it's this one! Plus it's loaded with health veggies and it tastes delicious...bonus it's educational.
1/2 a Small Yellow Onion, pealed and diced
Small Potato, pealed and diced
Small Sweet Potato, pealed and diced
1 cup fresh Green Beans, diced
Large Carrot, diced
Small Green Pepper, diced
1/2 cup Corn, frozen thawed
1/2 cup Peas, frozen thawed
4 cups Vegetable Stock or Broth (low sodium)
1/2 cup fresh Parsley, minced
1 tsp Sea Salt
1 tsp Dried Italian Seasoning, or favorite spice blend
Wash all of the produce well. Peal and dice the veggies as needed. Add the prepared veggies and the remaining ingredients except pasta to a large stockpot. Bring to a boil, then reduce heat and simmer for 10 minutes. Add pasta and simmer for 10-15 minutes more. Serve warm. Store leftovers in an airtight container in the fridge for 3-4 days and the freezer for 3-4 months.