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Italian Vegetable Soup Recipe

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This recipe for Italian Vegetable Soup, by , is from Hayden Family 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!

Contributor:  
Contributor:  
Sandy Hayden

Category:
Category:

Ingredients:  
Ingredients:  
2 cups escarole, chopped
2 cloves garlic, minced
1 cup onion, diced
2 cups fresh baby spinach - stems removed
1 medium sweet red pepper, chopped
2 small zucchini, cubed
1 medium fennel bulb (white part) sliced
6 cups chicken or vegetable broth
28 oz fire roasted diced tomatoes
1/4 tsp red pepper flakes
2 tsp fresh thyme finely chopped
1 tsp fresh oregano

3/4 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh parsley
1/4 cup fresh basil leaves - torn
fresh grated Parm cheese for garnish

Directions:
Directions:
Put first 12 ingredients in a soup pot - Escarole thru oregano.
Mix well, cover. Bring to a boil over high heat. Reduce heat to low, uncover and simmer for 10 minutes or until the vegetables are cooked.

Add salt, pepper, parsley, and basil. Taste to adjust seasonings.

Serve with sprinkled parm on top.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30-60 minutes
Personal Notes:
Personal Notes:
Great soup. I make this at least three times a winter. Great way to eat veggies. I've substituted massaged kale (no stems) for the escarole, and dried spices for the fresh ones.

 

 

 

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