|16 oz||Pastene Ditalini or Pastene Orzo|
|12 medium||shrimp, peeled and deveined|
|1 (10 oz) can||Pastene Tri-Color Tomato Wedges, quartered with juice|
|¼ cup||Pastene Extra Virgin Olive Oil|
|6 cups||chicken stock|
|½ cup||red onion, chopped|
|½ cup||carrots, diced|
|1 cup||green cabbage, diced|
|1 cup||zucchini, diced|
|salt and pepper to taste|
- In a large pot, heat olive oil over medium heat and add onion; cook for 3 minutes.
- Add chicken stock, tomatoes with juice and carrots. Cook 10 minutes.
- Add cabbage, zucchini, and continue cooking 10 minutes. Add shrimp and cook over medium heat 7-8 minutes. Season to taste with salt and pepper and serve immediately.