Italian Style Veggie Soup

Recipe from: livingthegourmet
Image credit:  Catherine

Italian Style Veggie Soup

Prep time 8 mins

Cook time 40 mins

Total time 48 mins

Author: livingthegourmet

“This comforting veggie soup is loaded with hearty vegetables and a tomato based broth. The result is warm and delightful – a sure fix to melt away winter blues.” Catherine

Ingredients:

29 oz. can of crushed tomatoes

2 stalks of celery – chopped

1 carrot – chopped

3 cloves of garlic – chopped

1 zucchini – chopped

½ red onion – chopped

¼ cup of Italian parsley – chopped

Left over potato skins of 5 baked potatoes – chopped

19 oz. can of kidney beans or your choice of beans – drained and rinsed

5 – 6 cups of water

1 tsp. dried oregano

1 tsp. salt

1 tsp. black pepper

¼ tsp. red pepper flakes

3 tbs. olive oil

1 tsp. powdered chicken stock

Romano or Parmesan cheese for grating

Instructions:

Heat a sauce-pot with the olive oil; add the celery, carrot, onion, garlic, parsley and zucchini; saute until the garlic is fragrant.

Add the crushed tomatoes, beans, seasonings and the water and simmer on a low heat for 

25 – 30 minutes; then add the chopped potato skins and continue to simmer for another 10 

– 15 minutes.

Taste the soup to adjust the seasonings.

Serve with a drizzle of olive oil, red pepper flakes, black pepper, dried oregano and grated 

cheese.

Enjoy with Love,

Catherine

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