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Vegetable Soup Italian

Canadian.Recipes's picture
Ingredients
  Butter 2 Tablespoon
  Cooking oil/Salad oil 2 Tablespoon
  Thinly sliced carrots 1 Cup (16 tbs)
  Thinly sliced zucchini 1 Cup (16 tbs)
  Thinly sliced celery 1 Cup (16 tbs)
  Finely shredded cabbage 1 Cup (16 tbs)
  Beef bouillon cubes 2
  Boiling water 8 Cup (128 tbs)
  Salt 2 Teaspoon
  Tomatoes 2 Medium, cut into pieces
  Uncooked broken spaghetti 1⁄2 Cup (8 tbs)
  Thyme 1⁄2 Teaspoon
Directions

Heat the butter and oil in a saucepot.
Add the carrots, zucchini, celery, and cabbage.
Cook, uncovered, about 10 minutes, stirring occasionally.
Add the bouillon cubes, water, and salt.
Bring to boiling; reduce heat and simmer, uncovered, 30 minutes.
Stir in tomatoes, spaghetti, and thyme; cook 20 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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