|  | Southern Italian Vegetable Soup
1 teaspoon of olive oil
1 medium onion, sliced
1 medium carrot, sliced
2 medium red potatoes, unpeeled, cubed
1 stalk celery with leaves, chopped
1 clove garlic, chopped
2 zucchini, sliced
1 cup of chopped green cabbage
1 large tomato, cored and chopped
1/4 cup of uncooked macaroni
4 cups of defatted Chicken stock
1 cup of cooked navy beans (approximately 1/2 cup raw)
1 teaspoon of dried basil
1/4 cup of chopped parsley
Herbal salt substitute and pepper to taste
In a large stockpot, heat oil over medium heat. Add onion and slowly sauté onion is soft and translucent. Add carrot and potatoes and cook 3 minutes.
Add celery, garlic, zucchini, cabbage, and tomato and cook 5 minutes more, stirring frequently. Add macaroni, stock, beans, basil, parsley, salt substitute and pepper; bring to a boil.
Lower heat to simmer, cover and continue cooking for 35 minutes. Taste for seasoning and serve hot.
Makes 8 cups, 6 servings |
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