Italian Vegetable Soup

"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."
 
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photo by Charlotte J photo by Charlotte J
photo by Charlotte J
Ready In:
30mins
Ingredients:
9
Yields:
2 quarts
Serves:
6-8
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ingredients

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directions

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

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Reviews

  1. 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
     
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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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