By Foodynians Recipes
Italian-Veggie-Soup
Published:
Prep Time: Italian-Veggie-Soup
Published:
Cook time:
Total time:
Yield: 4 Servings
Nutrition facts:
302 calories
Ingredients
Ingredients
- 1 frozen - cut green beans.
- 1 medium size carrot, sliced.
- 1 medium onion, chopped.
- 1 cup diced tomatoes.
- 2 tbsp tomato Ketchup .
- 1/4 tbsp ground black pepper.
- 2 garlic cloves, crushed.
- 1 1/2 cups vegetable stock.
- 1 celery stalk, diced.
- 1 tbsp olive oil.
- 2 tbsp sugar.
- 1 cup pasta, ppiral.
- 1 tsp (5 g) dried basil.
- 1 cup kroger - parmesan finely shredded cheese.
- Salt to taste.
- Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, ketchup and herbs and cook for 4-5 mins on a medium heat until they brown a little.
- Stir in the water, beans, tomatoes and vegetable stock, then simmer for 20 mins. Bring to a boil. Stir in pasta.
- Sprinkle with basil and Parmesan to serve.
Italian Veggie Soup
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