Fresh-Vegetable Soup

Name: Fresh-Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms fat-free beef broth; 1 teaspoons black pepper; 425 grams kidney beans, drained; 237 milliliters thinly sliced carrot; 473 milliliters chopped celery (about 4 stalks); 1 teaspoon dried basil; 1 teaspoon dried rosemary; 85 grams 2/3 cup uncooked elbow macaroni (about; 355 milliliters fresh corn kernels (about 3 ears); 5 garlic cloves, minced; 473 milliliters (2-inch) cut green beans (about 1/2 pound); 473 milliliters shredded green cabbage; 2 Tbsps olive oil; 473 milliliters chopped onion; 1 teaspoon dried oregano; 237 milliliters grated Parmesan cheese; 1 teaspoons salt; 946 milliliters chopped seeded tomato; 227 grams no-salt-added tomato sauce; 237 milliliters medium zucchini, halved lengthwise and sliced (about

Fresh-Vegetable Soup might be just the main course you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 268 calories, 15g of protein, and 8g of fat each. A mixture of zucchini, rosemary, kidney beans, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in a stockpot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add onion and garlic; saut 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Ingredients you will need

Kidney Beans