INGREDIENTS
5
stalks Celery hearts
1 1/2 cups
Corn, frozen sweet whole kernel
1
Red bell pepper
1 14 ounce can
Tomatoes
1
Yellow onion, small
1
Zucchini, small
1 cup
Tomato puree
5 cups
Vegetable stock
1/3 cup
Semolina pasta, small
1 tbsp
Garlic salt
1 tbsp
Olive oil, extra virgin
2/3 cup
Water
1 1/2 cups
Crinkle cut frozen carrots