Italian Vegetable Soup
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1 -2 large onion
- 1 cup celery, large diced
- 1 cup carrot, large diced
- 2 -3 tablespoons olive oil
- 1 lb Italian sausage
- 2 teaspoons minced garlic
- 1 teaspoon fennel seed
- 1 (16 ounce) can tomatoes
- 1 (10 ounce) can beef consomme (gelatin added)
- 1 (10 ounce) can beef broth (double strength)
- 4 cups water
- 1 (16 ounce) can great northern beans
- 2 cups zucchini, cubed
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon sugar
- salt & pepper
directions
- Peel and coarsely chop onion to measure about 3 cups.
- Heat oil in dutch oven.
- Add onions, carrots and celery.
- Sauté for 5 to 7 minutes or until crisp tender.
- In separate small skillet, brown sausage and when almost done add garlic and fennel.
- Add tomatoes to sautéed vegetables, breaking up with spoon.
- Add broth, water, zucchini and beans.
- Drain grease from sausage and add to pot.
- Add remaining seasonings and simmer for about 10 minutes.
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RECIPE SUBMITTED BY
I live in the Midwest and dislike the winters very much. I try to fill up these cold dreary days with good food and at the same time, try out new recipes that I might use for entertaining or to trade with friends. I also love gardening, genealogy and my new found hobby quilting.