Italian Vegetable Soup
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This soup not only looks healthy and inviting to eat - it
is!
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1 pound
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bulk pork sausage
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1
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medium onion, sliced
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1-1/2 cups
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water
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2 Tbs
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chopped fresh or 1 tsp dried basil
leaves
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2
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medium zucchinis or summer squash,
cut into 1/4-in. slices (4 cups)
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1
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can (16 ounces) whole tomatoes,
undrained
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1
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can (15-16 ounces) garbanzo beans,
drained
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1
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can (10-1/2 ounces) condensed beef
broth
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1
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Cook sausage and onion in 3-quart saucepan over
medium-high heat 8-10 minutes, stirring occasionally, until sausage is no longer pink; drain.
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2
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Stir in remaining ingredients, breaking up tomatoes.
Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until zucchini is tender.
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3
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Sprinkle each serving with grated Parmesan cheese if
desired.
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Servings: 8
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Preparation time: 10 minutes
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Cooking time: 20 minutes
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Recipe Type
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Dutch Oven, One-dish Soup, Quick & Easy, Soup,
Stove-top
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Recipe
Source
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Source: Betty Crocker's Good and Easy Cookbook
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