Italian Vegetable Soup with CAULILINI® baby cauliflower

Ingredients

1 teaspoon vegetable oil
1 cup chopped yellow onion
2 garlic cloves, chopped
½ cup small shell pasta, uncooked
½ cup chopped parsley
1 (28 ounce) canned diced tomatoes
32 ounces chicken broth, low sodium
1 cup water
1 cup chopped carrots
1 cup sliced celery
1 cup sliced zucchinis
1 cup sliced yellow squash
2 cups chopped Mann’s CAULILINI ® baby cauliflower
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese

The Method

Heat oil in a saucepan over medium heat. Add onion, celery and garlic, cook until onion and celery is soft, about 2-3 minutes.

Add pasta, parsley, tomatoes, water and chicken broth. Bring to a boil, reduce heat and simmer for an additional 10 minutes. Add carrots, zucchini and squash, cook for 10 minutes. Add Mann’s CAULILINI ® baby cauliflower and cook for an additional 15 minutes. Add salt and pepper to taste. Top with grated Parmesan cheese.