Vegetable Soup a la Athens

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VEGETABLE SOUP A LA ATHENS INGREDIENTS 1 10 3/4-ounce can of low salt tomato soup 6 to 7 soup cans of water 2 cloves of garlic, minced (more if you are a garlic lover) 2 ribs of celery, finely chopped 2 carrots, finely chopped 1 zucchini, finely chopped 1 large beefsteak tomato (or 3 Roma tomatoes), finely chopped 3 tablespoons fresh parsley, coarsely chopped 1 teaspoon dried oregano leaves 1 1/2 tablespoons extra virgin olive oil Salt and pepper to taste 1/4 cup orzo (rice-shaped pasta) or acini de pepe (peppercorns for soup) or stellini (little stars for soup) METHOD Combine all ingredients, except pasta, in a large soup kettle. Cook soup, uncovered, until the vegetables are tender. Stir in the pasta and cook for another 10 minutes. Add more water if the soup is too thick and correct the seasoning. Serve with crusty bread or saltines and an Athens tour book. Makes 8-10 servings **$$ FREE Make Money on the Internet Reports! Visit: http://www.onlinemoney1.blogspot.com