How to make it

  • The key is a flavorful stock - refer to my stock recipes for tips if needed - store bought may be resorted to and my tip would be low sodium - low fat - College Inn or Swansons.
  • In a large soup pot add 1 tbsp olive oil - add the first 4 ingredients and saute till onions are clear. Add mushrooms and add salt and pepper to taste. Add bay leaves, herbs, stock and simmer over medium heat for 45 minutes.
  • Add remaining ingredients, including shells cook for 10-15 minutes (add a cup or two of water if you think the soup is to thick - the shells do take up some moisture as they are cooked into the soup) and remove from heat - serve with a slice of crusty bread and some fresh grated parmesan cheese.

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  • pleclare 10 years ago
    Bookmarked it also. Looks very good. We love soups
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  • misslionheart 10 years ago

    Hope all is well with you and Hubby
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