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1 c. carrots, thinly sliced 1/2 c. celery, chopped 1/2 c. onion, chopped 1 small-medium sized zucchini, sliced 2 (15 oz.) cans chicken broth 2 c. water 1 (28 oz.) can diced tomatoes 1 (15 oz.) can kidney beans 1 c. uncooked med. shell pasta 1 (15 oz.) can Italian style green beans 1 tsp. oregano 1 tsp. basil salt to taste 1/2 c. (2 oz.) parmesan cheese, grated Combine all ingredients except cheese. Bring to a boil. Reduce heat. Cover. Simmer 20-25 minutes or until veggies are crisp-tender. Sprinkle each serving with cheese. Note: Sometimes I wait until the last 10 minutes to add the zucchini-it cooks much faster than the other fresh vegetables. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |