With macaroni, kidney beans, tomatoes, zucchini and lots of other veggies, this flavorful soup is hearty enough for dinner with corn bread or hot rolls. It really hits the spot on a cold day.
- 2 medium carrots, diced
- 1 small onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 cups water
- 1 small zucchini, diced
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 2 to 3 drops hot pepper sauce
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 cup chopped fresh spinach
- 3/4 cup uncooked elbow macaroni
- 2 tablespoons minced fresh parsley
- 1/2 cup shredded Parmesan cheese
- In a Dutch oven, saute carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, water, zucchini, basil, salt, oregano, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- Stir in the kidney beans, spinach, macaroni and parsley. Cover and cook 15 minutes longer or until macaroni is tender. Garnish with cheese. Yield: 6-8 servings.
Originally published as Italian Vegetable Soup in Country Extra March 2006, p51
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