Italian Vegetable Soup

READY IN: 30mins
Recipe by AmyZoe

This is a great way to use up fresh garden zucchini if you've eaten enough of it fresh and need to mix it up a bit. I found this recipe from Taste of Home 30 Minute Cookbook, and I love it because a delicious lunch or dinner is done quickly. I used a spicy Italian sausage (which I think gives way more flavor) beef bouillion and red onion, but feel free to vary according to your palate. Recipe courtesy of Janet Frieman, Kenosha, Wisconsin.

Top Review by Charlotte J

A few chops here and there as the meat browns and you're 15 minutes away from a delicious meal. I did add about 1 1/2 teaspoon of basil. I have more zucchini so I'll be making this again. Made for Zaar Cookbook Tag 2010

Ingredients Nutrition

Directions

  1. In a 3-quart saucepan, brown sausage and onion and drain.
  2. Stir in beans, tomatoes, broth, water, zucchini, and basil. Bring to a boil.
  3. Reduce heat and simmer for 5 minutes or until zucchini is tender.
  4. Sprinkle each serving with cheese.

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