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ITALIAN COUNTRY SOUP 1/4 c. olive oil or bacon fat 1 large onion, diced 3 cloves, minced 4 large tomatoes, diced or 3 c. canned tomatoes 1/2 lb. green beans, diced (can use frozen) 1 small zucchini, diced 1 carrot, diced 2 beef bouillon cubes 1/4 lb. chopped raw spinach 1 can pinto beans 6 c. water 1 Tbsp. basil 1/4 tsp. pepper 4 to 5 oz. thin spaghetti, uncooked 1 Tbsp. salt 1/2 tsp. thyme 1 c. grated Romano cheese Heat oil in large kettle. Add onions and garlic. Saute until tender. Stir in remaining vegetables except beans. Add water, bouillon cubes, salt, pepper, basil and thyme. Heat to boiling. Reduce heat and simmer 1/2 hour. Break spaghetti into pieces and add to soup along with pinto beans. Cook until spaghetti is tender but still firm. Serve soup topped with cheese and toasted Italian bread. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |