Italian Vegetable Soup 7 Recipe

  • 1 tablespoon olive oil
  • 1 red onion, chopped (medium)
  • 1 red bell pepper, chopped (medium)
  • 3 cans each) chicken broth (14 ounces cans)
  • 1 package frozen Italian vegetables or mixed vegetables (16 ounces package)
  • 1 can chickpeas, rinsed and drained (15 ounces can)
  • 1 can diced tomatoes (14 ounces can)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 cup uncooked wagon wheel pasta
  • 1 cup diced cooked chicken (optional)
Heat oil in Dutch oven. Add onion and bell pepper. Cook and stir over medium-high heat 3 minutes or until onion is tender. Stir in broth, frozen vegetables, chickpeas, tomatoes, oregano, salt and black pepper. Bring to a boil over high heat.

Sir in pasta and chicken, if desired. Reduce heat to medium; simmer 15 minutes or until pasta and vegetables are tender.

Makes 6 servings.

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