Italian Vegetable Soup

Cooking Recipes Catalogue
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A vegan main dish soup that is hearty and tastes great with crusty bread.

INGREDIENTS (for 6 servings):

PREPARATION:

  • In large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. Reduce heat. Cover and simmer 15 minutes.
  • Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve.