"The belly rules the mind."--Spanish Proverb

Chunky Vegetable Soup Recipe

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This recipe for Chunky Vegetable Soup, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Athina Sgambati
Added: Friday, February 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable cooking spray
2 teaspoons vegetable oil
1 cup chopped onion
2 garlic cloves, minced
8 cups chicken broth or more
1/4 tsp. dried oregano
salt and pepper, to taste
1 lb. red skinned potatoes, cubed
3 carrots, peeled and cut into 1-inch pieces
1 (15.5-ounce) can Great Northern beans, drained
1 (14.5-ounce) can whole tomatoes, undrained and chopped
2 small zucchini, sliced into 1/2 moons
1/2 cup uncooked orzo or any small pasta
Serve with grated Parmesan cheese

Directions:
Directions:
Coat a large pot with cooking spray; add oil and place over medium-high heat until hot. Add onion and garlic; saute 5 minutes or until tender. Add chicken broth and next 8 ingredients; bring to boil. Cover, reduce heat, and simmer 30 minutes. Add orzo; stir and cook uncovered over medium heat for an additional 15 mins. You may have to add more chicken broth if the soup thickens too much. Ladle into individual bowls and sprinkle with grated Parmesan cheese.
Makes: 12 cups or 6 servings

Number Of Servings:
Number Of Servings:
12 cups approx. 6 servings
Personal Notes:
Personal Notes:
This soup is very similar to Pasta Fasol
Refrigerate leftover soup in an airtight container for up to 1 week, or freeze it for up to 3 months.

 

 

 

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