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Quick Italian Vegetable Soup Recipe

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

Contributor:  
Contributor:  
Esther Mallia Trzeciak
Added: Tuesday, September 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large clove garlic, crushed
1/2 tsp pepper
1/4 tsp salt
2 cans (13 3/4 to 14 1/2 oz each) ready to serve vegetable broth
1 can (14 1/2 oz ) Italian-style stewed tomatoes, undrained, broken up
1 cup sliced (1/4 thick) carrots
1 can (15-19 oz) cannellini white kidney or Great Northern beans, rinsed, drained
1 medium zucchini cut lenghtwise in 1/2 and crosswise into 1/4" thick slices
2 cups torn spinach leaves, lightly packed

Directions:
Directions:
1. Heat pan over medium heat until hot. Add garlic and saute in olive oil.
2. Stir in broth, tomatoes and carrots into the garlic. Bring to a boil. Then stir in beans and zucchini and cook about 2 minutes. Remove from heat:: stir in spinach

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
My family loves this soup and it's so easy and quick.

 

 

 

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