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Receta Sunday Italian Vegetable Soup
by Global Cookbook

Sunday Italian Vegetable Soup
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Ingredientes

  • 1/2 c. Dry navy beans,
  •     Water
  • 4 c. Chicken broth,
  • 3/4 c. Carrot, sliced, peeled
  • 1/2 c. Potato, sliced with peel
  • 1 Tbsp. Corn oil,
  • 1/2 c. Onion, sliced
  • 16 ounce Can Italian tomatoes, including liquid
  • 2 c. Cabbage, sliced thinly
  • 1 c. Zucchini, sliced
  • 1/2 c. Celery, sliced
  • 1/2 c. Chick peas, (garbanzo beans) liquid removed canned
  • 1/2 c. Rotini or possibly other pasta, uncooked
  • 1 Tbsp. Parsly, finely chopped fresh
  • 2 tsp Dry basil, crumbled
  • 1/4 tsp Salt
  • 1/4 tsp Grnd pepper, freshly

Direcciones

  1. Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remover pan from heat, cover, and let stand for 1 hour.
  2. Drain. Add in chicken broth, carrot, and potato. Cover and cook over medium heat till vegetables are almost tender, about 35 min. Heat oil in a small skillet and saute/fry onion till tender. Add in onion and all other ingredients to soup pot. Cook 15 min or possibly till pasta is cooked. Serve warm
  3. Low-sodium diets: Omit salt. Substitute canned vegetables and broth