chunky italian style vegetable soup
This is such a hearty and satisfying soup. Perfect on a cold winter day with a piece of crusty bread. Make it vegetarian by using vegetable broth instead of chicken broth. Either way ....... it's delicious!
yield
8 -10
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For chunky italian style vegetable soup
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1/4 colive oil
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3leeks, outside leaves removed, white and light green parts only, thinly sliced and soaked
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4carrots, peeled and sliced
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3 stalkcelery, sliced
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1 mdsize yellow squash, sliced
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1 mdzucchini, sliced
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1 clovegarlic, minced
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1 smhead cabbage, chopped
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1 cantomatoes, canned italian style with juice (14.5 ounces)
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1carton chicken broth (28 ounces)
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1 jarspaghetti sauce (28 ounces)
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1piece parmesan cheese end, if available
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salt and pepper to taste
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grated parmesan cheese (for garnish)
How To Make chunky italian style vegetable soup
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1Put oil in a 5 quart Dutch oven. Add the leeks and cook for 5-6 minutes or until wilted,
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2Add the carrots, celery, yellow squash, zucchini, garlic and cabbage. Mix well and cook 3-4 minutes or until cabbage is wilted.
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3Add the diced tomatoes, chicken broth and spaghetti sauce, salt and pepper and Italian seasoning and Parmesan cheese end (if desired). Mix well and bring to a simmer.
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4Cover and cook for an additional 20-25 minutes, stirring often, or until all vegetables are cooked thru but still crisp/tender and soup is heated through.
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5Remove cheese end. Serve topped with grated Parmesan if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chunky Italian Style Vegetable Soup:
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