Fresh Vegetable Soup Recipe

Ingredients
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 5 cloves garlic, minced
  • 2 cups chopped celery (4 stalks)
  • 1 cut green beans, (1/2 lb) (2 cup 2 inch )
  • 1 1/2 cups fresh corn kernels (3 ears)
  • 1 cup thinly sliced carrot
  • 1 zucchini, halved lengthwise and sliced (1 Cup) (medium)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 4 - 14 1/4 ounce cans fat-free beef broth
  • 1 - 15 ounce can kidney beans, drained
  • 4 cups chopped seeded tomato
  • 2/3 cup uncooked elbow macaroni (3 ounces)
  • 1 - 8 ounce can no-salt-added tomato sauce
  • 2 cups shredded green cabbage
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 cup grated Parmesan cheese
Directions
Heat oil in a stockpot over medium-high heat. Add onion and garlic; sauté 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add tomato, macaroni, and tomato sauce. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pasta is done. Add cabbage, salt, and pepper; cook 5 minutes or until cabbage wilts. Serve with cheese. Refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.
Similar Recipes
Grilled Italian Chicken and Vegetable Soup
Rating of 5 out of 5.0 stars
boneless
can tomatoes
carrots
chicken broth
fresh basil leaves
Simple Hamburger Vegetable Soup
Rating of 4 out of 5.0 stars
barley
bay leaf
beef bouillon cubes
carrot
celery
Split Pea Vegetable Soup
28 ounce can tomatoes
bacon
bay leaves
carrots
celery

Fresh Vegetable Soup Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com