Free Online Recipes
 |  

Sign Up login
 
 

Italian Vegetable Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Italian Vegetable Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   7
Preptime   45 min.

Ingredients
2 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, halved and sliced
1 tbsp. olive oil
2 c. water
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) reduced-sodium chicken broth
1/2 c. marsala wine or additional reduced-sodium chicken broth
 
1 tsp. each dried basil, marjoram, oregano and thyme
1/4 tsp. salt
1/4 tsp. pepper
1 c. uncooked bow tie pasta
6 c. torn escarole (1 small head)

Instructions
In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.


Originally Submitted
7/17/2017





0 Out of 5 from 0 reviews

You can add this Italian Vegetable Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.