Italian Vegetable Soup

Name: Italian Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 2 Tbsps beef bouillon granules; 425 grams kidney beans, drained; 411 grams pasta-style tomatoes, undrained; 2 carrots, sliced; 2 celery stalks, chopped; 1 teaspoon dried basil; 2 Tbsps chopped fresh parsley; 1 garlic clove, minced; 255 grams package frozen cut green beans, thawed; 1 large onion, chopped; 1 teaspoons dried oregano; 9 servings Grated Parmesan cheese; 0 teaspoons pepper; 57 grams uncooked spaghetti, broken into 1-inch pieces; 2 Tbsps vegetable oil; 1 liters water

Italian Vegetable Soup might be Autumn will be even more special with this recipe. Head to the store and pick up beans, water, kidney beans, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Saut first 3 ingredients in hot oil in a Dutch oven over medium-high heat until tender.

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Cooking Oil

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Dutch Oven

Add 5 cups water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

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Water

Add carrot and next 3 ingredients; return to a boil. Cover, reduce heat, and simmer 20 minutes or until spaghetti is done.

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Spaghetti

Carrot

Serve with Parmesan cheese.

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Parmesan

Note: Soup may be frozen up to 1 month in airtight containers. Thaw in refrigerator, and cook over low heat, stirring occasionally, until thoroughly heated.

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Soup