Italian Vegetable Soup
Italian Vegetable Soup is an moderately easy dinner. Made with 1 medium onion, finely chopped, 2 tbsp. olive oil, 2 medium yellow squash, diced, 1/2 c. chopped fresh or 2 tbsp. dried basil leaves and 1 can (28 oz.) italian plum tomatoes, chopped, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Cook onion and garlic over medium heat with oil in Dutch oven until soft.
Stir in zucchini, squash, bell pepper, basil, salt and pepper.
Cook over medium heat for 8 minutes.
Stir often until vegetables are tender.
Add remaining ingredients.
Heat mixture to a boil over medium heat, stirring often.
Cover. Reduce heat to low and let simmer 25 to 30 minutes.
Serves 6.
π· Perfect Pairings
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