Home-style Vegetable Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive Oil,
1 each: Onion, Md, Chopped
2 each: Celery Stalks, Chopped
2 each: Carrots, Sliced
1 each: Zucchini, Md, Sliced
1/2 cup: Garbanzo Beans, Canned
8 ounce: Tomatoes W/Juice, Canned
2 each: Bay Leaves,
1/2 tsp: Italian Herbs,
2 cup: Chicken Broth,
1 cup: Tomato Juice,
5 cup: Water,
1 tbsp: Parsley, Fresh, Chopped
1/2 cup: Fresh Mushrooms, Sliced
2 cup: Spinach, Fresh, Chopped
1 cup: Pasta, Cooked
Directions:
In a 4-quart pot, heat the oil and saute the onion, celery, and
carrots. Add the zucchini, garbanzo beans, tomatoes with juice, bay
leaves, Italian herbs, broth, tomato juice,and water. Bring to a
boil, reduce the heat and cook over medium-high heat until the
vegetables are tender, about 30 minutes. Add the parsley, mushrooms,
spinach, and pasta. Cook another 7 to 10 minutes. Remove and discard
the bay leaves.
Source from luhu.jp
carrots. Add the zucchini, garbanzo beans, tomatoes with juice, bay
leaves, Italian herbs, broth, tomato juice,and water. Bring to a
boil, reduce the heat and cook over medium-high heat until the
vegetables are tender, about 30 minutes. Add the parsley, mushrooms,
spinach, and pasta. Cook another 7 to 10 minutes. Remove and discard
the bay leaves.
Source from luhu.jp