Italian Vegetable Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons salt (kosher is best)
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 2 garlic cloves, finely diced
- 2 small potatoes, chopped (or 1 medium potato)
- 5 cups tomato juice
- 5 cups chicken broth
- 1 tablespoon italian seasoning
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup green beans (frozen or fresh)
- 1 bay leaf
- 1 cup frozen peas
- 1 1⁄2 cups small shell pasta (cooked and drained)
- 2 chicken bouillon cubes (optional)
directions
- Sautee onions, celery, and carrots in oil. Stir in salt to make a sweat. Cook over medium-low heat for 10 minutes until onions are translucent and carrots and celery are softened but not mushy.
- Add remaining ingredients except peas and pasta. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
- Add pasta and peas. Cook until heated through.
- (optional) You can add one or two chicken bouillon cubes if desired during cooking. If you desire a thinner soup, you may also add water (okay) or additional chicken broth (preferred).
- Remove bay leaf before serving. Bon appetit!
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RECIPE SUBMITTED BY
I learned how to cook from my mom, and love to putz around in the kitchen. I watch many shows on The Food Network, too, though Good Eats is my favorite. I have many recipes of my own but am always looking for something that's just a bit different. I am now on the look out for great tasting lower carb recipes, and for natural/organic, whole foods. Feel free to send me Zmail!
My photo - this a photo was taken at The Hofbrau Haus in Munich, Germany in April 2007. My mom and I took a wonderful 3-week tour last year and ate here twice. The food was homey and delicious, and the bier was great! I can't believe I finished the whole thing...
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