Italian Vegetable Soup Recipe
Italian vegetable soup is a meaty vegetable soup prepared with added sausage to it. Cooked in a kettle or dutch oven, the italian vegetable soup is cooked with onions and garlic for taste. Prepared with veggies like carrots, tomatoes, zucchini, beans and added pasta the italian vegetable soup is filling and sumptious. prepare it and watch it dissapear at your dinner table with delight!
Ingredients
| Bulk italian sausage | 1 pound | |
| Onion | 2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Water | 7 Cup (16 tbs) | |
| Carrots | 4 Medium, sliced | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| 2 tablespoons Beef-Flavor Instant Bouillon or 6 Beef-Flavor Bouillon Cubes | ||
| Italian seasoning | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Zucchini | 1 1/2 Cup (16 tbs), coarsely chopped | |
| Beans | 1 Can (10oz), drained | |
| 1 cup uncooked Rotini or Elbow Macaroni | ||
Directions
In large kettle or Dutch oven, brown sausage, onion and garlic; pour off fat.
Add water, carrots, tomatoes, bouillon, Italian seasoning and pepper; bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Add zucchini, beans and rotini.
Cook 15 to 20 minutes or until rotini is tender, stirring occasionally.
Refrigerate leftovers.
Add water, carrots, tomatoes, bouillon, Italian seasoning and pepper; bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Add zucchini, beans and rotini.
Cook 15 to 20 minutes or until rotini is tender, stirring occasionally.
Refrigerate leftovers.
Chef
