Sheila's Soupe a L'italienne

READY IN: 35mins
Recipe by mabers

This recipe comes from a Canadian week-end magazine, but it was a long time ago....at least 20 years! It has been a favourite in our house ever since, especially as the cooler fall weather approaches. I am submitting it almost exactly as it was printed, which is the way I make it, except that I halve the recipe, and use fresh herbs when I have them on hand. I also give the tomatoes a little 'zap' in the food processor before adding them.

Top Review by *Parsley*

Great veggie soup! Healthy, too. It reminds me of a minestrone without beans. I used a 28 oz can of diced tomatoes (it really doesn't indicate what type to use). I will be making this again. Thanx!

Ingredients Nutrition

Directions

  1. Heat oil in a large heavy pot.
  2. Add onion, garlic and green pepper, and saute until soft---about 10 minute.
  3. Add vegetables, stock, undrained tomatoes, then seasonings and macaroni.
  4. Bring to a boil, reduce heat and partially cover.
  5. Simmer until macaroni and veggies are cooked to your preference.
  6. Taste for seasoning.
  7. Serve hot in big bowls with cheese for sprinkling.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a