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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chunky Italian Soup Recipe

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This recipe for Chunky Italian Soup is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound beef tips
1 medium onion, chopped
2 (14.5 ounce) cans Italian tomatoes
1 can tomato soup with basil
4 cups water
2 garlic cloves, minced
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1 16 ounce can kidney beans, drained
1 16 ounce can Italian beans, drained
1 carrot, chopped
1 zucchini, chopped
8 ounces rotini noodles, cooked
Grated Parmesan cheese
Directions:
Directions:
Cook beef tips and onion over medium heat, stirring occasionally; drain. Stir in tomatoes and next 7 ingredients; bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Stir in
kidney beans and next 3 ingredients; simmer 15 minutes. Stir in pasta and cook until pasta is tender. Sprinkle each serving with Parmesan cheese.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A nice main dish in the winter months and great for a crowd.

 

 

 

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