Sunday Italian Vegetable Soup

Posted in on the 24th April, 2018

Ingredients1/2cupnavy beans, dry 1water 4cupchicken broth 3/4cupcarrot, sliced, peeled 1/2cuppotato, sliced, with peel 1tablespooncorn oil 1/2cuponion, sliced 16ozitalian tomatoes, canned, including liquid 2cupcabbage, sliced thinly 1cupzucchini, sliced 1/2cupcelery, sliced 1/2cupchick peas, canned, drained 1/2cuprotini, or other pasta, uncooked 1tablespoonparsley, fresh, finely minced 2teaspoonbasil, dried, crumbled 1/4teaspoonsalt 1pepper, 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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