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1. Spray a 4 quart stock pot with non-stick cooking spray.
2. Preheat the stock pot over medium heat.
3. Add the garlic and cook until it just begins to turn color, which takes about 30 seconds.
4. Add all but the last item in the ingredient list to the pot.
5. Bring the mixture to a boil over high heat.
6. Reduce the heat to low and cook for 30 minutes, covered, or until the veggies are soft.
7. Remove and throw away the bay leaves.
8. Remove and reserve 4 cups of the soup.
9. Pour 2 cups of the reserved soup into a blender.
10. Blend on low until smooth.
11. Return the blended mixture to the pot.
12. Repeat with the rest of the reserved soup.
13. Add the pasta to the pot and bring to a boil over medium-high heat.
14. Reduce the heat to medium and cook until the pasta is al dente, which takes about 10 minutes.
15. Serve.
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