Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Yield
6 servings (serving size: about 1 1/2 cups)

The dry-packed tomatoes rehydrate in this quickly made soup, eliminating the need to steep them.

How to Make It

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.

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