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| Italian vegetable soup | | Print | |
| Written by Larry Aiello |
| Tuesday, 27 April 2010 01:22 |
|
Yield: 8 servings or 2.5 quarts Ingredients: 1lb bulk Italian sausages 2 cups chopped onions 2 cloves garlic, finely chopped 7 cups water 4 medium carrots, pared and sliced 1 (28 ounce) can whole tomatoes, undrained,coarsely chopped 2 tablespoons instant beef bouillon or 6 beef bouillon cubes 1 teaspoon italian seasoning 1/4 teaspoon pepper 1 1/2 cups coarsely chopped zucchini 1 (15 ounce) can garbanzo beans, drained 1 cup uncooked rotini pasta or elbow macaroni Directions: In a large ketle or dutch oven, brown sausage, onion and garlic pour off fat Add water carrots, tomatoes with juice,bouillon, Italian seasoning and pepper, bring to a boil. Reduce heat cover and simmer for 30 minutes. Add zucchini, beans and rotini. Cook 15 to 20 minutes or until rontini is tender, stirring soup occaionally. Garnish as desired. Refrigerate leftovers. |
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