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Italian Vegetable Soup Recipe

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

Contributor:  
Contributor:  
Leah Mitchell
Added: Sunday, October 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil,
1 cup chopped red onion (1 medium onion),
1 cup chopped red bell pepper,
1 bag (1 lb) frozen Italian vegetables or mixed vegetables,
1 can (14 1/2 oz) diced tomatoes with liquid,
1 can (16 oz) chickpeas, drained and rinsed,
3 cans (14 1/2 oz each) chicken broth,
1/2 teaspoon salt,
1/2 teaspoon pepper,
1 teaspoon crushed dried oregano,
1 cup or more uncooked wagon wheel pasta or any kind you have,
1 cup cooked diced chicken, optional

Directions:
Directions:
1. Heat oil in saucepan or dutch oven. Add onion and bell pepper. Cook and stir over medium-high heat 3 minutes or until onion is tender. Stir in frozen veggies, tomatoes, chickpeas, chicken broth, salt, pepper, and oregano. Bring to a boil over high heat.
2. Stir in pasta. Reduce heat to medium and cook at low boil 15 minutes or until pasta and veggies are tender. If desired, stir in chicken with pasta.

Number Of Servings:
Number Of Servings:
6

 

 

 

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