Italian Vegetable Soup
By Jocelyn Iyog
Here's the perfect set to accompany a sumptuous Italian main course.
A fragrant and refreshing soup to kick start a meal.
Ingredients:
1 pound fresh ground beef
1 medium white onion, chopped
1 cup chopped fresh celery
1 cup chopped carrots
2 cloves garlic, minced
1 14-ounce can peeled and diced tomatoes
1 14-ounce can tomato sauce
2 19-ounce cans kidney beans, drained and rinsed
2 cups water
2 beef bullion
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
2 cups chopped cabbage
1 14-ounce can whole kernel corn
1 14-ounce can green beans
1 cup macaroni
Procedure:
Cook fresh ground beef over medium heat in a large soup pot until brown
and tender. Drain excess fat. Add onion, carrots, celery, garlic,
chopped tomatoes, tomato sauce, beans, bullion cubes, and water. Toss in
herbs and simmer for 20 to 30 minutes. Then add cabbage, corn, green
beans, and pasta. Simmer for another 10 minutes or until vegetables are
tender and the pasta al dente. Serve steaming hot with garlic bread.
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