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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


  • 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


  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.


Serves 6 to 8.

Italian Harvest Soup

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