1 28-ounce can of petite diced tomatoes
1 cup water
8 ounces spaghetti noodles, broken into 1 ½ 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 ½ tablespoons tomato paste
½ teaspoon hot red-pepper flakes
½ teaspoon sea salt
½ teaspoon 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
NOTES: We clipped this recipe from our local paper. It's a simple and quick recipe and, if anything, has too many veggies (and who's going to complain about that?). We got a full 8 servings for less than $5, not bad at all...
