½ cup raw, chopped cauliflower (about 1-inch pieces)
½ cup chopped sweet green pepper
½ cup chopped zucchini
salt to taste
freshly ground black pepper to taste
1 cup diced, skinless chicken
1/3 cup pasta
Put stock in a medium saucepan.
Add optional butter and/or olive oil.
Add vegetables.
Add salt and freshly ground pepper.
Simmer until vegetables are tender.
This is a clear soup.
If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies (or as many as you like) in a blender or food processor and puree briefly, then return to soup.
