Italian Vegetable Soup Recipe
Summary
Ingredients
| Water | 1 Cup (16 tbs) | |
| 1/2 cup dried Great Northern, navy or kidney beans | ||
| Chicken broth | 4 Cup (16 tbs) | |
| Tomatoes | 2 Small, chopped | |
| Carrots | 2 Medium, sliced | |
| Stalk celery | 1 , sliced | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Macaroni | 1/2 Cup (16 tbs), uncooked | |
| Snipped parsley | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dried basil leaves | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Bay Leaf | 1 | |
| 4 ounces green beans, cut into 1-inch pieces | ||
| 2 small zucchini, cut into 1-inch slices | ||
| Grated Parmesan cheese | ||
Directions
Heat water and dried beans to boiling in Dutch oven; boil 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Add enough water to cover beans if necessary.
Heat to boiling; reduce heat.
Cover and simmer until tender, 1 to 1 1/2 hours (do not boil or beans will burst).
Add Chicken Broth, tomatoes, carrots, celery, onion, garlic, macaroni, parsley, salt, basil, pepper and bay leaf to beans.
Heat to boiling; reduce heat.
Cover and simmer 15 minutes.
Add green beans and zucchini.
Heat to boiling; reduce heat.
Cover and simmer until macaroni and vegetables are tender, 10 to 15 minutes.
Remove bay leaf.
Remove from heat.
Cover and let stand 1 hour.
Add enough water to cover beans if necessary.
Heat to boiling; reduce heat.
Cover and simmer until tender, 1 to 1 1/2 hours (do not boil or beans will burst).
Add Chicken Broth, tomatoes, carrots, celery, onion, garlic, macaroni, parsley, salt, basil, pepper and bay leaf to beans.
Heat to boiling; reduce heat.
Cover and simmer 15 minutes.
Add green beans and zucchini.
Heat to boiling; reduce heat.
Cover and simmer until macaroni and vegetables are tender, 10 to 15 minutes.
Remove bay leaf.
Chef
