Italian Vegetable Soup Recipe
Ingredients
| 2 tablespoons acceptable margarine | ||
| 2 large onions, coarsely chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| Carrots | 1 1/2 Cup (16 tbs), thinly sliced | |
| Celery | 1 1/2 Cup (16 tbs), thinly sliced | |
| Zucchini | 1 Medium, sliced | |
| 3 1/2 cups homemade Chicken Broth or commercial low-sodium variety | ||
| Italian tomatoes | 1 16 Ounce | |
| Dried oregano | 1 Teaspoon, crumbled | |
| Dried basil | 1/2 Teaspoon, crumbled | |
| Ground black pepper | 1/8 Teaspoon | |
| Hot pepper sauce | 1/4 Teaspoon | |
| 1/4 to 1/2 teaspoon salt-free all-purpose seasoning | ||
| Parmesan cheese | 8 Tablespoon, grated | |
Directions
In a large skillet over medium-high heat, melt margarine and saute onions, garlic, carrots and celery.
Cook about 5 minutes.
Add zucchini and saute 4 to 5 minutes.
Add chicken broth and tomatoes.
Stir well.
Add oregano, basil, pepper, hot pepper sauce and salt-free seasoning.
Stir and bring to a boil.
Reduce heat, cover and simmer 8 to 12 minutes, or until vegetables are tender-crisp.
Ladle into bowls and top each serving with 1 tablespoon Parmesan cheese.
Cook about 5 minutes.
Add zucchini and saute 4 to 5 minutes.
Add chicken broth and tomatoes.
Stir well.
Add oregano, basil, pepper, hot pepper sauce and salt-free seasoning.
Stir and bring to a boil.
Reduce heat, cover and simmer 8 to 12 minutes, or until vegetables are tender-crisp.
Ladle into bowls and top each serving with 1 tablespoon Parmesan cheese.
Chef
