|Italian vegetable soup||| Print ||
|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.