ITALIAN TOMATO SOUP
This is a delicious, hardy and healthy soup. Great on a cold winter's night. Serve it with some nice Semolina Italian bread. Yum.
Provided by Joanne Bellezza-Loughlin @Joannebl
Categories Vegetable Soup
Number Of Ingredients 11
Steps:
- Heat the olive oil in a dutch oven and add the onion and carrots. Saute for approximatly 5 minutes on medium heat.
- Add the garlic and saute for another minute or so.
- Add the beans and crushed tomatoes. Stir well.
- Season with salt, pepper, parsley flakes and a couple of dashes of dried basil to taste. I never measure my seasoning...I always eye ball and add as needed. Stir well.
- Add the chicken broth and let cook for about 5 minutes.
- Add the mixed vegetables.
- Bring the soup up to a boil and add the pasta. Cook for another 10 minutes or until the pasta is cooked. Stir frequently so that the pasta does not stick to the bottom of the pot.
- Season to taste with salt and pepper and add red pepper flakes (if desired) for a kick.
- Sprinkle grated parmesan or romano cheese on top of each bowl.
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