Sunday Italian Vegetable Soup recipe
Submitted by: anonymous
Recipe Yield: 6 servings
| Prep. Time: | 30 minutes |
| Cooking Time: | 2 hours |
| Ready in: | 2 hours |
Recipe Categories
Ingredients
| Amount | Ingredient | Preparation |
|---|---|---|
| sliced, peeled | ||
| sliced, with peel | ||
| sliced | ||
| canned, including liquid | ||
| sliced thinly | ||
| sliced | ||
| sliced | ||
| canned, drained | ||
| or other pasta, uncooked | ||
| fresh, finely minced | ||
| dried, crumbled | ||
| freshly ground, to taste | ||
| dry | ||
Directions
Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remover pan from heat, cover, and let stand for 1 hour. Drain. Add chicken broth, carrot, and potato. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. Heat oil in a small skillet and saute onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot.