Italian Vegetable Soup

An Italian in my Kitchen
Serves: 6 Save

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

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