Soups recipes

Sunday Italian Vegetable Soup

Course : Soups
Serves: 6

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

1/2 cup Dry navy beans

1 Cup Water

4 cups Chicken broth

3/4 cup Carrot -- sliced, peeled

1/2 cup Potato -- sliced with peel

1 tablespoon Corn oil

1/2 cup Onion -- sliced

1 can Italian tomatoes -- (16 oz) including liquid

2 cups Cabbage -- sliced thinly

1 cup Zucchini -- sliced

1/2 cup Celery -- sliced

1/2 cup Chick peas -- (garbanzo beans) drained canned

1/2 cup Rotini or other pasta uncooked

1 tablespoon Parsly -- finely minced fresh

2 teaspoons Dried basil -- crumbled

1/4 teaspoon Salt

1/4 teaspoon Ground pepper -- freshly

Preparation / Directions:

Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remove 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.

Sunday Italian Vegetable Soup

Ingredients:

Preparation / Directions:

More Soups Recipes