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Italian vegetable soup | Print |  E-mail
Written by Larry Aiello   
Tuesday, 27 April 2010 01:22
Yield:  8 servings or 2.5 quarts

Ingredients:

1lb bulk Italian sausages 
2 cups chopped onions 
2 cloves garlic, finely chopped 
7 cups water 
4 medium carrots, pared and sliced 
1 (28 ounce) can whole tomatoes, undrained,coarsely chopped 
2 tablespoons instant beef bouillon or 6 beef bouillon cubes 
1 teaspoon italian seasoning 
1/4 teaspoon pepper 
1 1/2 cups coarsely chopped zucchini 
1 (15 ounce) can garbanzo beans, drained 
1 cup uncooked rotini pasta or elbow macaroni 


Directions:

In a large ketle or dutch oven, brown sausage, onion and garlic pour off
fat Add water carrots, tomatoes with juice,bouillon, Italian seasoning and
pepper, bring to a boil. 

Reduce heat cover and simmer for 30 minutes. 

Add zucchini, beans and rotini. 

Cook 15 to 20 minutes or until rontini is tender, stirring soup
occaionally. 

Garnish as desired. 

Refrigerate leftovers. 

 

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