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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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From the collection. Chicken broth can be substituted for vegetable stock. Ingredients:
1 tablespoon vegetable oil |
1 cup onion, chopped |
4 cups vegetable stock |
14 1/2 ounces tomatoes, undrained |
6 ounces tomato paste |
1 cup dry white wine |
1/3 cup parsley, chopped |
1 1/2 cups carrots, sliced |
1 1/2 cups celery, sliced |
1 cup green beans, cut in 1-inch pieces |
1 cup zucchini, chopped |
1 bay leaf |
7 ounces corn, drained |
Directions:
1. In a 4 quart saucepan, heat the oil over medium-high heat.
2. Add the onion and cook, stirring, until softened.
3. Add the broth and tomatoes, breaking them up with the back of a spoon.
4. Add the tomato paste, wine, parsley, oregano, pepper, and bay leaf.
5. Add the carrot and celery and bring to a boil.
6. Lower the heat and simmer, uncovered 15 minutes.
7. Stir in green beans, zucchini, and corn; simmer 10 minutes longer, or until the vegetables are crisp tender.
8. Remove the bay leaf before serving.
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