Italian Vegetable Soup
Ingredients
1 tsp.
Kowalski's Extra Virgin Olive Oil
2 cloves
garlic, finely minced
¼ cup
diced white onion
⅓ cup
thinly sliced carrot
⅓ cup
diced celery
15 oz.
canned diced tomatoes with juice
4 cups
low-sodium vegetable stock
2 cups
low-sodium tomato sauce
⅔ cup
canned light red kidney beans, rinsed and drained
⅔ cup
canned small white beans (such as Northern beans), rinsed and drained
2 tsp.
brown sugar
2 tsp.
dried oregano
1 tsp.
dried basil
1 tsp.
kosher salt, plus more to taste, if desired
1 tsp.
freshly ground Kowalski's Black Peppercorns, plus more to taste, if desired
½ tsp.
crushed red pepper flakes
½ cup
dried small shell pasta
1 ½ tbsp.
chopped fresh Italian parsley
Directions
- In a deep pot, heat oil over medium-high heat. Add garlic and onion; sauté for 2 min.
- Reduce heat to low. Add carrot, celery, tomatoes and tomato juice from can; simmer for 10 min.
- Add next 10 ingredients (through crushed red pepper); simmer just until carrots are tender (about 40 min.), adding pasta in the last 5 min.
- Adjust salt and pepper if desired. Stir in fresh parsley; serve immediately.
Nutrition Note:
- An excellent source of vitamins A, C, K and folate. A good source of iron, potassium and vitamin B6.
