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Italian Vegetable Soup

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“This is a great way to use up fresh garden zucchini if you've eaten enough of it fresh and need to mix it up a bit. I found this recipe from Taste of Home 30 Minute Cookbook, and I love it because a delicious lunch or dinner is done quickly. I used a spicy Italian sausage (which I think gives way more flavor) beef bouillion and red onion, but feel free to vary according to your palate. Recipe courtesy of Janet Frieman, Kenosha, Wisconsin.”
READY IN:
30mins
SERVES:
6-8
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 3-quart saucepan, brown sausage and onion and drain.
  2. Stir in beans, tomatoes, broth, water, zucchini, and basil. Bring to a boil.
  3. Reduce heat and simmer for 5 minutes or until zucchini is tender.
  4. Sprinkle each serving with cheese.

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