Italian Vegetable Soup

Southern Living
9 cups


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2 celery stalks, chopped
1 large onion, chopped
1 garlic clove, minced
2 tablespoons vegetable oil
5 cups water
1 (14 1/2-ounce) can pasta-style tomatoes, undrained
2 tablespoons beef bouillon granules
2 tablespoons chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
1/8 teaspoon pepper
2 carrots, sliced
1 (15-ounce) can kidney beans, drained
1 (9-ounce) package frozen cut green beans, thawed
2 ounces uncooked spaghetti, broken into 1-inch pieces
Grated Parmesan cheese


Sauté first 3 ingredients in hot oil in a Dutch oven over medium-high heat until tender. Add 5 cups water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add carrot and next 3 ingredients; return to a boil. Cover, reduce heat, and simmer 20 minutes or until spaghetti is done. Serve with Parmesan cheese.

Note: Soup may be frozen up to 1 month in airtight containers. Thaw in refrigerator, and cook over low heat, stirring occasionally, until thoroughly heated.

Created date

October 2003