Guest Blogger: Nadine And Her Kids Make Mom-Estrone Soup

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Sweet Potato Chronicles
Nutrition per serving    (USDA % daily values)
CAL
155
FAT
18%
CHOL
2%
SOD
69%

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Ingredients for 6 servings

2 Tbsp. extra virgin olive oil

1 onion, diced

2 cloves garlic, minced

2 medium carrots, diced (ish)

2 stalks celery, diced (ish)

1 can diced tomatoes

4-6 cups of chicken or vegetable broth, heated to a boil (1 tetra pack of broth will usually do, but some families prefer a brothier soup)

1 cup of small, dry pasta (like elbow, shell or tubetti)

Salt and pepper to taste

Grated parmesan cheese (I like parmegiano reggiano the best)

1/2 cup of well-rinsed, canned chick peas

1/2 cup of frozen peas

1/2 cup of frozen corn (not very Italian, but makes my kids eat more as they dive for corn kernels)

5 to 10 button mushrooms, sliced

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