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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


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 


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

Garnish as desired. 

Refrigerate leftovers. 


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