
Italian Vegetable Soup
Ingredients (13)
- 5 cups mixed chopped vegetables (medium to large chopped / I used kale cabbage, carrots, celery, broccoli and zucchini)
- 3 cups frozen Borlotti beans **
- 1-2 cloves garlic chopped
- 2 tablespoons olive oil
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 3/4 cup tomato purée (passata)
- 7-8 cups water
- 1 bouillon cube (if desired)
- pinch or 2 hot pepper flakes
- 1-1 1/4 cups small pasta (dried)
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Directions
Learn how to make this recipe at An Italian in my Kitchen