Provencal Vegetable Soup
From canned_food_fan 14 years agoIngredients
- 1 tablespoon olive oil shopping list
- 1 medium onion, finely chopped shopping list
- 1 small leek, white part only, washed and finely chopped shopping list
- 2 ribs celery, chopped shopping list
- 1 small zucchini, diced shopping list
- 8 cups canned low-sodium chicken broth shopping list
- 1/2 cup canned navy beans, drained shopping list
- 1 can (16 ounces) new potatoes, drained shopping list
- 1 can (14 ounces) diced tomatoes, no-salt added shopping list
- 1 can (8 ounces) sliced carrots, drained shopping list
- 1 can (8 ounces) cut green beans, drained shopping list
- 2 ounces dry pasta, such as vermicelli, broken into small pieces shopping list
- salt and pepper, to taste shopping list
How to make it
- Heat the olive oil in a large soup pot over medium heat. Add the onion, leek, celery and zucchini. Cook and stir until the vegetables are softened, about 5 to 8 minutes.
- Add the broth and beans; bring to a boil. Reduce the heat and cover; simmer for 15 minutes. Add the potatoes, tomatoes, carrots, green beans and pasta, and cover. Cook for 10 to 15 minutes or until the pasta is cooked through. Season with the salt and pepper.
- Ladle the soup into bowls and spoon a little of the pesto into each serving.
- Adapted from "Get with the Program! Guide to Good Eating!" by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.
People Who Like This Dish 3
- momo_55grandma Mountianview, AR
- crazeecndn Edmonton, CA
- pleclare Framingham, MA
- canned_food_fan Pittsburgh, PA
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Reviewed by 1 people-
nothin like a good veggie soup thanks bunches high5
momo_55grandma in Mountianview loved it
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