Home-style vegetable soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive Oil |
| 1 | medium | Onion -- Chopped |
| 2 | Stalks Celery -- Chopped | |
| 2 | eaches | Carrots -- Sliced |
| 1 | medium | Zucchini -- Sliced |
| ½ | cup | Garbanzo Beans -- Canned |
| 8 | ounces | Tomatoes W/Juice -- Canned |
| 2 | eaches | Bay Leaves |
| ½ | teaspoon | Italian Herbs |
| 2 | cups | Chicken Broth |
| 1 | cup | Tomato Juice |
| 5 | cups | Water |
| 1 | tablespoon | Parsley; Fresh -- Chopped |
| ½ | cup | Fresh Mushrooms -- Sliced |
| 2 | cups | Spinach; Fresh -- Chopped |
| 1 | cup | Pasta -- Cooked |
Directions
In a 4-quart pot, heat the oil and saute the onion, celery, and carrots. Add the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian herbs, broth, tomato juice, and water. Bring to a boil, reduce the heat and cook over medium-high heat until the vegetables are tender, about 30 minutes. Add the parsley, mushrooms, spinach, and pasta. Cook another 7 to 10 minutes. Remove and discard the bay leaves.
Recipe By :
From: Marjorie Scofield Date: 04-17-95 (159) Fido: Cooking