Easy Vegetable Soup | Brown University Health

Ingredients

• 2 tbsp. olive oil
• 1 tsp. minced garlic
• 1 onion, diced
• 2 medium summer squash, cubed
• 2 medium zucchini, chopped
• 10 cups water
• 5 bouillon cubes, any type
• 1 15-oz. can stewed tomatoes
• 1 15-oz. can carrots
• 1 15-oz. can great northern beans
• 1 cup tubettini or other small pasta
• 1 package dry onion soup mix
• parsley, basil, and salt to taste