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Tomato Garlic Vegetable Soup

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Ingredients
  Chicken broth 8 Cup (128 tbs)
  Potatoes 3 Medium, peeled and cubed
  Carrots 3 Medium, sliced
  Celery stalks 2 , sliced
  Onion 1 Medium, chopped
  Sliced cauliflower 1 Cup (16 tbs)
  Frozen cut green beans 9 Ounce (1 Package)
  Canned great northern beans 15 Ounce, drained (1 Can)
  Sliced zucchini 1 Cup (16 tbs)
  Tomato paste 6 Ounce (1 Can)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Snipped parsley 1⁄3 Cup (5.33 tbs)
  Dried basil 2 Teaspoon, crushed
  Garlic powder 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
Directions

In large kettle or Dutch oven combine chicken broth, potatoes, carrots, celery, onion, cauliflower, green beans, 2 teaspoons salt, and 1/4 teaspoon pepper.
Bring to boiling.
Reduce heat; cover and simmer tor 10 minutes.
Add great northern beans and zucchini; simmer for 10 to 15 minutes longer or till vegetables are tender.
Meanwhile, thoroughly combine tomato paste, parmesan cheese, parsley, basil, and garlic powder.
Stir in olive oil, 1 tablespoon at a time.
Stir tomato mixture into soup.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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