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Microwave Cooked Italian Vegetable Soup

Microwaverina's picture
Ingredients
  Onion 1 Medium, thinly sliced and separate into rings
  Garlic 1 Clove (5 gm), minced or pressed
  Celery 1⁄2 Cup (8 tbs), thinly sliced
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Olive oil/Vegetable oil 2 Tablespoon
  Canned northern beans 16 Ounce (1 can)
  Canned stewed tomatoes 16 Ounce (1 can)
  Zucchini 1 Medium, halved lengthwise and thinly sliced
  Quick cooking rice 1⁄2 Cup (8 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Red wine 1⁄4 Cup (4 tbs)
  Parsley flakes 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Whole oregano 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Bay leaf 1
  Instant beef bouillon granules 2 Teaspoon
  Parmesan cheese 1⁄4 Cup (4 tbs), grated (optional)
Directions

GETTING READY
1) Arrange all the ingredients.

MAKING
2) In 3 to 5-qt casserole place onion, garlic, celery, green pepper and oil, combine well.
3) Cover the casserole.
4) Microwave at High 5 to 6 minutes, or until tender, stirring once during cooking.
5) Add remaining ingredients except cheese.
6) Re-cover the dish.
7) Microwave at High 18 to 20 minutes, or until zucchini is tender and rice is cooked, stirring 2 or 3 times.

SERVING
8) Serve the soup in individual bowls with Parmesan cheese, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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Average: 4.3 (19 votes)