Name: Italian Style Veggie Soup
Prep time: 8 min
Cook time: 40 min
Total time: 48 min
Ingredients: 29 oz. can of crushed tomatoes; 2 stalks of celery – chopped; 1 carrot – chopped; 3 cloves of garlic – chopped; 1 zucchini – chopped; 1/2 red onion – chopped; 1/4 cup of Italian parsley – chopped; Left over potato skins of 5 baked potatoes – chopped; 19 oz. can of kidney beans or your choice of beans – drained and rinsed; 5 – 6 cups of water; 1 tsp. dried oregano; 1 tsp. salt; 1 tsp. black pepper; 1/4 tsp. red pepper flakes; 3 tbs. olive oil; 1 tsp. powdered chicken stock; Romano or Parmesan cheese for grating

Ingredients

Units Scale

29 oz. can of crushed tomatoes
2 stalks of celery - chopped
1 carrot - chopped
3 cloves of garlic - chopped
1 zucchini - chopped
1/2 red onion - chopped
1/4 cup of Italian parsley - chopped
Left over potato skins of 5 baked potatoes - chopped
19 oz. can of kidney beans or your choice of beans - drained and rinsed
5 - 6 cups of water
1 tsp. dried oregano
1 tsp. salt
1 tsp. black pepper
1/4 tsp. red pepper flakes
3 tbs. olive oil
1 tsp. powdered chicken stock
Romano or Parmesan cheese for grating

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Instructions

Heat a saucepot with the olive oil; add the celery, carrot, onion, garlic, parsley and zucchini; sauté until the garlic is fragrant.
Add the crushed tomatoes, beans, seasonings and the water and simmer on a low heat for 25 – 30 minutes; then add the chopped potato skins and continue to simmer for another 10 – 15 minutes.
Taste the soup to adjust the seasonings.
Serve with a drizzle of olive oil, red pepper flakes, black pepper, dried oregano and grated cheese.

Prep Time: 8 minutes
Cook Time: 40 minutes