🫙 From the Spice Rack
Sunday Italian Vegetable Soup
Ingredients 1/2 cup navy beans, dry 1 water 4 cup chicken broth 3/4 cup carrot, sliced, peeled 1/2 cup potato, sliced, with peel 1 tablespoon corn oil 1/2 cup onion, sliced 16 oz
italiansideeasy
Ingredients8 items
Ingredients
- onion, approx
- tomato, approx
- chicken, approx
- salt, approx
- oil, approx
- potato, approx
- pasta, approx
- water, approx
Directions
- 1
Ingredients 1/2 cup navy beans, dry 1 water 4 cup chicken broth 3/4 cup carrot, sliced, peeled 1/2 cup potato, sliced, with peel 1 tablespoo
- 2
Over medium heat, bring just to the boiling point
- 3
Remover pan from heat, cover, and let stand for 1 hour
- 4
Add chicken broth, carrot, and potato
- 5
Cover and cook over medium heat until vegetables are almost tender, about 35 minutes
- 6
Heat oil in a small skillet and saute onion until tender
- 7
Add onion and all remaining ingredients to soup pot
- 8
Cook 15 minutes or until pasta is cooked