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“A lovely soup that is the most requested! You can make ahead and let simmer. This soup is always better the next day so I usually make it a day before to let the flavors meld.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chicken broth, potatoes, onions and pepper in large pot. Bring to a boil and then back to simmer for 10 minutes. Add kidney beans. Cook 10 minutes or until tender. Add frozen vegetables.
  2. Meanwhile, prepare sauce: mix garlic, tomato paste, basil, cheese and parsley. Using wire whisk, gradually beat in oil until mix is thick sauce. Refridgerate until needed.
  3. Just before serving, stir sauce into hot soup and heat through quickly. Vegetable-broth mix can be cooked ahead of time then reheated before serving, adding tomato sauce just before serving.
  4. I serve with crusty french bread. YUM!

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