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Italian Vegetable Soup

Photo Credit
Vanillaechoes/Shutterstock
The Editors
Yield
Serves 6-8.
Category
Soups, Stews, Chowders
Vegetables
Course
Soup
Preparation Method
Cook
Saute
Sources
Yankee Magazine's Great New England Recipes
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This Italian Vegetable Soup is a savory, tomato-red soup, thick with vegetables and fragrant with herbs. Chickpeas add protein. In tomato-based soups, we always use a little bit of honey to counteract the acidity and enhance the flavor—it works wonders.

Ingredients
1/4 pound mushrooms, sliced
3 garlic cloves, minced
2 onions, chopped
2 tablespoons oil
1 teaspoon basil
1 tablespoon oregano
2 bay leaves
Pinch of thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
3 cups crushed tomatoes
1 teaspoon honey
1/4 cup white wine
2 tablespoons tamari sauce
2 cups vegetable broth
2 cups cooked chickpeas
1 zucchini, sliced
1 large carrot, sliced
2 stalks celery, diced
2 tablespoons chopped fresh parsley
Instructions

Saute mushrooms, garlic, and onions in hot oil. Add seasonings, tomatoes, honey, wine, tamari, and vegetable broth and cook about 1 hour. Add chickpeas, zucchini, carrot, celery, and parsley, and cook until vegetables are tender.

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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Maria9toes (not verified)

12 years 10 months ago

I love the farmers Almanac