Italian Vegetable Soup
From: Gisele, Aylmer, Quebec, Canada
Comments: If soup is too thick, dilute with water until of desired consistency; taste and check for seasonings.
Servings: 6 to 8
IngredientsPreparation
  • 2 tablespoons [30 mL] olive or vegetable oil
  • 2 tablespoons [30 g] butter
  • 1 large onion, minced
  • 1 garlic clove, crushed
  • 1/2 cup [125 mL] chopped celery
  • 1/2 cup [125 mL] sliced or chopped carrot
  • 1/2 sweet green pepper, membranes removed and seeded, chopped
  • 2 tablespoons [30 mL] minced parsley
  • 1 teaspoon [5 mL] basil
  • 1 [28-ounce / 796-mL] can Italian or regular tomatoes
  • 2 tablespoons [30 mL] tomato paste
  • 1 [10-ounce / 284-mL] can beef broth concentrate
  • 3 cups [750 mL] water
  • 1/4 cup [60 mL] shells or other small pasta noodles
  • 1 cup [250 mL] canned red or white beans, drained
  • 2 cups [500 mL] minced cabbage
  • Salt and pepper, to taste
  • Into a large casserole, heat oil and butter.
  • Melt onion, garlic, celery, carrot and green pepper, being careful not color vegetables.
  • Stir in parsley and basil; salt and pepper.
  • Add tomatoes, tomato paste, beef broth and water.
  • Mix well; bring to a boil.
  • Lower heat; cover and simmer for 20 minutes.
  • Stir in noodles, cover and simmer until almost tender.
  • Stir in beans and minced cabbage; salt and pepper.
  • Cover and simmer for 20 minutes more.