Mediterranean Vegetable Soup

Mediterranean Vegetable Soup



1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons olive oil

1 (28-ounces) can Italian-style plum tomatoes, cut up

1 (15-ounces) can tomato sauce

1 (14-ounces) can beef broth

1 (10-ounces) package frozen chopped spinach, thawed and drained

1 (16-ounces) package frozen green beans, thawed and drained

1 cup sliced carrots

1 teaspoon dried oregano leaves

16 ounces Small Egg Bow Ties or Farfalle (about 4 cups)

8 ounces feta cheese, crumbled


  Directions In a Dutch over medium heat, cook onion and garlic in olive oil for 3 minutes or until tender. Add tomatoes, tomato sauce, beef broth, spinach, green beans, carrots and oregano; bring to a boil, reduce heat and simmer for 10 minutes. Add small egg bow ties and simmer for another 10 minutes. Spoon into serving bowls. Top with crumbled feta cheese. Servings 10