Italian Vegetable Soup

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Italian Vegetable Soup

Source: More Choices Cookbook

 

4 cups water

4 tsp. vegetable broth or McKay's Chicken-Style Seasoning (or recipe in

archives)

2 large tomatoes, chopped and seeded (1 cup)

2 medium carrots, sliced (1 cup)

1 medium stalk celery, sliced (1/2 cup)

1 medium onion, chopped (1/2 cup)

2 garlic cloves, minced

1 Tbsp. fresh parsley, chopped

1 1/2 tsp. fresh basil, chopped, or 1/2 tsp. dried basil

1/4 tsp. salt

1 whole bay leaf

1/2 cup uncook macaroni (quiona, rice, or corn okay)

1 15-oz. can red or white kidney beans, rinsed and drained

1/4 cup green beans, cut

2 small zucchini, cut into 1-inch slices (2 cups)

 

In large saucepan, heat water, vegetable broth, tomatoes, carrots, celery,

onion, garlic, parsley, basil, salt, and bay leaf to boiling. Reduce heat.

Cover and simmer 15 minutes.

 

Stir in macaroni, beans, green beans, and zucchini. Heat to boiling.

Reduce heat. Cover and simmer 10 - 15 minutes, or until macaroni and

vegetables are tender. Remove bay laef. Serve warm.

 

 

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