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Simple Italian Vegetable Soup

TOTAL TIME: Prep: 10 min. Cook: 50 min. YIELD: 6-8 servings.
With macaroni, kidney beans, tomatoes, zucchini and lots of other veggies, this flavorful soup is hearty enough for dinner with cornbread or hot rolls. It really hits the spot on a cold day. —Phyllis Schmalz, Kansas City, Kansas

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Stir in the kidney beans, spinach, macaroni and parsley. Cover and cook 15 minutes longer or until macaroni is tender. Garnish with cheese.

Nutrition Facts

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