How To make Sunday Italian Vegetable Soup
Ingredients
1/2
cup
navy beans, dry
1
water
4
cup
chicken broth
3/4
cup
carrot, sliced, peeled
1/2
cup
potato, sliced, with peel
1
tablespoon
corn oil
1/2
cup
onion, sliced
16
oz
italian tomatoes, canned, including liquid
2
cup
cabbage, sliced thinly
1
cup
zucchini, sliced
1/2
cup
celery, sliced
1/2
cup
chick peas, canned, drained
1/2
cup
rotini, or other pasta, uncooked
1
tablespoon
parsley, fresh, finely minced
2
teaspoon
basil, dried, crumbled
1/4
teaspoon
salt
1
pepper, freshly ground, to taste
Directions:
Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remover pan from heat, cover, and let stand for 1 hour. Drain. Add chicken broth, carrot, and potato. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. Heat oil in a small skillet and saute onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot.
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Ingredients:
Olive oil
2 onions
4 garlic cloves (pressed)
2 small carrots (diced)
3 stick of celery (diced)
12 pieces of green beans (diced)
6-8 Mini bell peppers (diced)
1 zucchini (diced)
1 yellow squash (diced)
1 can of northern beans (rinsed)
1 can of crushed tomatoes
2 tsp tomato paste
Chicken broth (unsalted)
1 sweet potato (diced)
About 1 cup Elbow pasta
1 tbsp Worcestershire Sause
1 tsp Italian herb paste (or Italian dry herb)
1/2 tap Black pepper
1/2 tsp Red pepper flakes
1 full tsp Salt
1 -2 cups roughly chopped Spinach
1-2 tbsp parsley (finely chopped)
Parmesan Cheese for topping