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Italian Harvest Soup (VRP 096)

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Italian Harvest SoupItalian Harvest Soup

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Italian Harvest Soup

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Italian Harvest Soup Recipe

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Italian Harvest Soup
Yield: Makes about 2½ quarts.

Italian Harvest Soup

Ingredients

  • 1 clove garlic, minced
  • 1 cup coarsely chopped onion
  • ½ cup chopped celery
  • 2 tbsp chopped parsley
  • 2 tbsp salad oil
  • 1 can (15-oz) tomato sauce
  • 1 beef bouillon cube
  • 4 cups water
  • ½ head cabbage, coarsely chopped (about 4 cups)
  • 1 carrot, thinly sliced
  • 1½ tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp sage
  • 1 lb Italin-style link sausage
  • 1 can (8-oz) kidney beans
  • 1 small zucchini, sliced (about 1 cup)
  • 1 cup cut green beans
  • ½ cup curly macaroni
  • Grated Parmesan cheese

Instructions

  1. In 4-quart pot, saute garlic, onion, celery and parsley in oil until soft.
  2. Stir in tomato sauce, bouillon cube, water, cabbage, carrot, salt, pepper and sage.
  3. Bring to a boil, stirring occasionally. Lower flame, cover and simmer 1 houre.
  4. Brown sausage in skillet; drain and cut into ½-inch pieces.
  5. Add sausage, kidney beans, zucchini, green beans and macaroni to soup.
  6. Cook 20 to 30 minutes longer.
  7. Serve soup topped with grated Parmesan cheese.

Notes

Serves 6 to 8.

Italian Harvest Soup

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