Microwave Cooked Italian Vegetable Soup Recipe
Ingredients
| Onion - 1 medium, thinly sliced and separate into rings | ||
| Garlic | 1 Clove (5gm), pressed | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Olive oil or vegetable oil - | ||
| Northern beans | 1 Can (10oz) | |
| Stewed tomatoes | 1 Can (10oz) | |
| Zucchini - 1 medium, halved lengthwise and thinly sliced | ||
| Quick-cooking rice - 1/2 cup | ||
| Water | 2 1/2 Cup (16 tbs) | |
| Red wine | 1/4 Cup (16 tbs) | |
| Parsley flakes | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Bay leaf | 1 | |
| Instant beef bouillon granuels - 2 teaspoons | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
GETTING READY
1) Arrange all the ingredients.
MAKING
2) In 3 to 5-qt casserole place onion, garlic, celery, green pepper and oil, combine well.
3) Cover the casserole.
4) Microwave at High 5 to 6 minutes, or until tender, stirring once during cooking.
5) Add remaining ingredients except cheese.
6) Re-cover the dish.
7) Microwave at High 18 to 20 minutes, or until zucchini is tender and rice is cooked, stirring 2 or 3 times.
SERVING
8) Serve the soup in individual bowls with Parmesan cheese, if desired.
1) Arrange all the ingredients.
MAKING
2) In 3 to 5-qt casserole place onion, garlic, celery, green pepper and oil, combine well.
3) Cover the casserole.
4) Microwave at High 5 to 6 minutes, or until tender, stirring once during cooking.
5) Add remaining ingredients except cheese.
6) Re-cover the dish.
7) Microwave at High 18 to 20 minutes, or until zucchini is tender and rice is cooked, stirring 2 or 3 times.
SERVING
8) Serve the soup in individual bowls with Parmesan cheese, if desired.
Chef
