Side Pannel
Italian Garden Soup
Italian Garden Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Italian
Ingredients List
- 1 tb Extra virgin olive oil
- 1 lg Onion -- chopped
- 2 lg Celery stalks -- diced
- 1/4 c Sweet red peppers -- diced
- 2 lg Garlic cloves -- minced
- 6 c Chicken stock -- defatted
- 1 c White beans, canned --
- Rinsed and drained
- 3 md Carrots -- diced
- 1 Bay leaf
- 3/4 ts Dried basil
- 1/2 ts Dried marjoram
- 1/4 ts Dried oregano
- 1/4 ts Dried thyme
- 1/4 ts White pepper
- 1/2 c Yellow squash -- diced
- 1/2 c Zucchini -- diced
- 2 md Plum tomatoes -- peeled &
- Seeded & di
Directions
In a large pot over medium heat, combine oil, onion, celery, red pepper,
and garlic. Cook, stirring, until onion is soft (4-5 minutes). Add stock,
beans, carrots, bay leaf, basil, marjoram, oregano, thyme and pepper. Bring
mixture to a boil over high h eat. Reduce heat and simmer, covered, for 20
minutes.
Add squash and tomatoes and simmer 5-7 minutes or until carrots and squash
are just tender. Discard bay leaf and serve.
Keeps in the refrigerator for 3-4 days.
and garlic. Cook, stirring, until onion is soft (4-5 minutes). Add stock,
beans, carrots, bay leaf, basil, marjoram, oregano, thyme and pepper. Bring
mixture to a boil over high h eat. Reduce heat and simmer, covered, for 20
minutes.
Add squash and tomatoes and simmer 5-7 minutes or until carrots and squash
are just tender. Discard bay leaf and serve.
Keeps in the refrigerator for 3-4 days.
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