Vegetable and Pasta Soup

This might be the best recipe you will ever find in this particular dish. Ingredients and procedures have been improved which resulted to a better taste.

Ingredients

• 1 medium onion, chopped
• ½ lb mushrooms, sliced
• 1 tablespoon canola oil
• 49 ½ ounces chicken stock
• 4 medium carrots, chopped
• 5 small red potatoes, cubed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 ¼ cups small pasta shells, uncooked
• 1 tablespoon Worcestershire sauce
• 1 (15 ¼ ounce) can corn, drained
• 4 plum tomatoes, sliced and quartered

Instruction

1. Sautee onion and mushroom in oil using a dutch oven.
2. Add broth, carrots, potatoes, basil, oregano, and salt. Bring to a boil.
3. Cover and simmer for 10 minutes on reduced heat.
4. Add corn, tomatoes, and Worcestershire sauce.
5. Cover and let it simmer for another 5 minutes.
6. Serve hot.