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Italian Vegetable soup Recipe

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

Beverly Lomer
Added: Monday, August 4, 2008


This is a recipe that can be varied. The ingredients are somewhat flexible as are the amounts - very 'Italian'
One can chicken broth [or make your own and include chicken]
Vegetables: one onion, carrots, celery, green beans, can of small white or red beans, two or three fresh tomatoes [NO cans]
Optional: Cabbage
Spices: Garlic, basil, thyme, parsley, salt and pepper
Small pasta - ditalini or other - cook separately

The success of this soup depends on blending the flavors of the spices and vegetables

It is tempting to add too many things - don't
It is also tempting to use canned tomatoes - don't
The soup is not red but yellow

Cook until all vegetables are tender but not overdone. The trick to this is to put them in by stages, the harder ones that take longest first.
Altogether cooking time should not be more than 45 minutes.

Keep the pasta and soup separate. To keep pasta from sticking add some olive oil after you drain it.




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