Tomato Garlic Vegetable Soup Recipe
Summary
Ingredients
| Chicken broth | 8 Cup (16 tbs) | |
| Potatoes | 3 Medium, peeled | |
| Carrots | 3 Medium, sliced | |
| Celery stalks | 2 , sliced | |
| Onion | 1 Medium, chopped | |
| 1 cup sliced cauliflowers | ||
| 1 9-ounce package frozen cut green beans | ||
| Great northern beans | 1 15 Ounce, drained | |
| Zucchini | 1 Cup (16 tbs), sliced | |
| Tomato Paste | 1 6 Ounce | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Snipped parsley | 1/3 Cup (16 tbs) | |
| Dried basil | 2 Teaspoon, crushed | |
| Garlic powder | 1/2 Teaspoon | |
| Olive oil | 2 Tablespoon | |
Directions
In large kettle or Dutch oven combine chicken broth, potatoes, carrots, celery, onion, cauliflower, green beans, 2 teaspoons salt, and 1/4 teaspoon pepper.
Bring to boiling.
Reduce heat; cover and simmer tor 10 minutes.
Add great northern beans and zucchini; simmer for 10 to 15 minutes longer or till vegetables are tender.
Meanwhile, thoroughly combine tomato paste, parmesan cheese, parsley, basil, and garlic powder.
Stir in olive oil, 1 tablespoon at a time.
Stir tomato mixture into soup.
Bring to boiling.
Reduce heat; cover and simmer tor 10 minutes.
Add great northern beans and zucchini; simmer for 10 to 15 minutes longer or till vegetables are tender.
Meanwhile, thoroughly combine tomato paste, parmesan cheese, parsley, basil, and garlic powder.
Stir in olive oil, 1 tablespoon at a time.
Stir tomato mixture into soup.
Chef
