Garden Fresh Vegetable Soup with Southwestern Blend

Serving Size:  3-4


1-1/2 cups Pappardelle’s Southwestern Blend
2 tablespoons 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.