Rich Vegetable Soup

Rich Vegetable Soup
Makes:
8
to 10 servings
Prep Time:
20
minutes
Total Time:
60
minutes
based on 1 reviews
1
An abundance of vegetables and great flavors can be found in this Rich Vegetable Soup. The Pistou Sauce adds an extra layer of flavors to this hearty soup.

In this recipe:

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Ingredients:

  • PISTOU SAUCE
  • 2 medium tomatoes, peeled
  • 4 cloves garlic, chopped
  • 6 large basil leaves
  • 1/2 cup olive oil

  • SOUP
  • 8 cups hot water
  • 1 medium russet potato, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 medium onion, diced
  • 1 zucchini, diced
  • 1 can (14.5 ounces) peeled and diced tomatoes, undrained
  • 4 MAGGI Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) red kidney beans, rinsed and drained
  • 1 can (15 ounces) small white beans, rinsed and drained
  • 1 cup dry small macaroni
  • 1 cup frozen green beans, cut into 1/2-inch lengths
  • 1 cup frozen peas
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Directions:

FOR PISTOU SAUCE:
PLACE
tomatoes, garlic and basil in blender; blend while dripping oil very slowly into small opening of blender. Blend until smooth. Set aside.

FOR SOUP:
PLACE
water, potato, carrots, onion, zucchini, tomatoes and juice and bouillon in large saucepan. Bring to a boil over high heat; reduce heat to medium-low and cook, stirring occasionally, for 20 minutes. Add pistou sauce, kidney beans, white beans, pasta, green beans and peas. Cook, stirring occasionally, for 15 minutes or until pasta is tender. Serve with cheese.


Reviews:

Review This Recipe

yummy

 Star(s)

sarraa alasady from 223_MI

its fun to make and delicious

Read More Reviews

Review This Recipe
  •  Star(s)

    yummy

    sarraa alasady from 223_MI

    its fun to make and delicious

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Rich Vegetable Soup

    Ingredients

    • PISTOU SAUCE
    • 2 medium tomatoes, peeled
    • 4 cloves garlic, chopped
    • 6 large basil leaves
    • 1/2 cup olive oil

    • SOUP
    • 8 cups hot water
    • 1 medium russet potato, peeled and diced
    • 2 medium carrots, peeled and diced
    • 1 medium onion, diced
    • 1 zucchini, diced
    • 1 can (14.5 ounces) peeled and diced tomatoes, undrained
    • 4 MAGGI Chicken Flavor Bouillon Cubes
    • 1 can (15 ounces) red kidney beans, rinsed and drained
    • 1 can (15 ounces) small white beans, rinsed and drained
    • 1 cup dry small macaroni
    • 1 cup frozen green beans, cut into 1/2-inch lengths
    • 1 cup frozen peas
    • BUITONI Refrigerated Freshly Shredded Parmesan Cheese

     

    Directions

    FOR PISTOU SAUCE:
    PLACE
    tomatoes, garlic and basil in blender; blend while dripping oil very slowly into small opening of blender. Blend until smooth. Set aside.

    FOR SOUP:
    PLACE
    water, potato, carrots, onion, zucchini, tomatoes and juice and bouillon in large saucepan. Bring to a boil over high heat; reduce heat to medium-low and cook, stirring occasionally, for 20 minutes. Add pistou sauce, kidney beans, white beans, pasta, green beans and peas. Cook, stirring occasionally, for 15 minutes or until pasta is tender. Serve with cheese.

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