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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,
Read
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