Vegetable Bean Soup Recipe

Name: Vegetable Bean Soup Recipe
Ingredients: olive oil; 1 large onion, diced; 1 carrot, halved lengthwise and sliced; 2 stalks celery, sliced; 4 cloves garlic, minced; 1 1/2 to 2 teaspoon dried Italian seasoning; 2 cups chicken broth (or beef broth); 2 cups water; 1 can (14 1/2 ounce) Italian diced tomatoes (do not drain); 1 to 2 tablespoons fresh basil, chopped, or as desired; 1 can (15 ounce) white beans, drained and rinsed; uncooked pasta bows (or other small pasta and use what you want, or cooked added in at the end of cooking); 1 small escarole head, washed then torn into 2-inch pieces; salt and ground fresh pepper; fresh grated Parmesan or Romano cheese

www.recipezazz.com

As long as the air conditioner is on we enjoy this soup even in the summer using the vegetables that are grown in my garden, if you wanting a vegan option

Keywords

adriannany
adriannany recipes
adriannany meals
dinner adriannany
adriannany recipezazz
recipezazz
recipezaz
adriannany recipe
comfort food
comfort food recipes
comfort food meals
dinner comfort food
comfort food recipezazz
comfort food recipe
main dish
main dish recipes
main dish meals
dinner main dish
main dish recipezazz
main dish recipe

View full recipe on www.recipezazz.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.recipezazz.com.

Share this recipe:

Cooking tools:

Pepper mill
Grater
Saucepan
Stove
Chef's knife
Cutting board
Wooden spoon
Ladle
Serving bowl

Ingredients

olive oil
1 large onion, diced
1 carrot, halved lengthwise and sliced
2 stalks celery, sliced
4 cloves garlic, minced
1 1/2 to 2 teaspoon dried Italian seasoning
2 cups chicken broth (or beef broth)
2 cups water
1 can (14 1/2 ounce) Italian diced tomatoes (do not drain)
1 to 2 tablespoons fresh basil, chopped, or as desired
1 can (15 ounce) white beans, drained and rinsed
uncooked pasta bows (or other small pasta and use what you want, or cooked added in at the end of cooking)
1 small escarole head, washed then torn into 2-inch pieces
salt and ground fresh pepper
fresh grated Parmesan or Romano cheese