Italian Vegetable Soup

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2 cup(s) Escarole (chopped)
2 medium Garlic clove(s) (minced)
1 cup(s) uncooked Onion(s) (chopped)
2 cup(s) fresh Spinach (baby leaves)
2 small uncooked Zucchini (cubed)
1 medium Sweet Red Pepper(s) (chopped)
1 medium uncooked Fennel Bulb(s) (thinly sliced)
6 cup(s) reduced sodium Vegetable Broth
28 ounces canned diced Tomatoes (preferably fire-roasted)
¼ teaspoon crushed Red Pepper Flakes
2 teaspoons fresh Thyme (finely chopped)
1 teaspoon fresh Oregano (finely chopped)
¾ teaspoon table Salt
¼ teaspoon Black Pepper
¼ cup(s) fresh Parsley(chopped)
¼ cup(s) fresh Basil leaves


Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, black pepper, parsley and basil. Serve. Yields about 12 servings of 1 cup each.

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