Home-style vegetable soup

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive Oil
1 medium Onion -- Chopped
2 Stalks Celery -- Chopped
2 eaches Carrots -- Sliced
1 medium Zucchini -- Sliced
½ cup Garbanzo Beans -- Canned
8 ounces Tomatoes W/Juice -- Canned
2 eaches Bay Leaves
½ teaspoon Italian Herbs
2 cups Chicken Broth
1 cup Tomato Juice
5 cups Water
1 tablespoon Parsley; Fresh -- Chopped
½ cup Fresh Mushrooms -- Sliced
2 cups Spinach; Fresh -- Chopped
1 cup Pasta -- Cooked

Directions

In a 4-quart pot, heat the oil and saute the onion, celery, and carrots. Add the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian herbs, broth, tomato juice, and water. Bring to a boil, reduce the heat and cook over medium-high heat until the vegetables are tender, about 30 minutes. Add the parsley, mushrooms, spinach, and pasta. Cook another 7 to 10 minutes. Remove and discard the bay leaves.

Recipe By :

From: Marjorie Scofield Date: 04-17-95 (159) Fido: Cooking

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