Tomato Vegetable Soup De Tuscana

Submitted by E.A.4957

"My boss, who is an excellent cook, gave this recipe to me about 10 years ago. It's terrific and very EASY--A must try! It's also really good the next day cold! I believe that it is also works for the SB Diet."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4-6

ingredients

• 1⁄4 cup extra virgin olive oil
• 1 large onion, thinly sliced
• 5 garlic cloves, minced
• 2 cups celery, chopped
• 1⁄3 cup carrot, finely chopped
• 1 (24 ounce) can diced and peeled tomatoes
• 2 (12 ounce) cans beef broth
• 2 teaspoons dry basil
• 1 teaspoon dried thyme
• 4 tablespoons fresh parsley, chopped
• 1⁄2 teaspoon dry crushed red pepper

directions

1. Heat oil in pot large enough to hold all ingredients.
2. Add onion and garlic and sauté until onion is translucent (approx 7 minutes).
3. Add celery and carrots, sauté 5 minutes.
4. Add tomatoes, beef broth, basil, thyme, parsley, and red pepper and bring to a boil.
5. Cover when at a boil and lower heat and simmer until it thickens for approx 45 minutes.
6. You can add additional remaining chopped parsley or grated parmesan cheese on top when serving.

Reviews

[Cookin_QC]

This recipe is delicious, it is one of my favorite soup dishes that I have found so far, and very easy to make. We also like to add a can of chickpeas (drained) they go great with the soup.