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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
2 celery stalks, chopped |
1 large onion, chopped |
1 garlic clove, minced |
2 tablespoons vegetable oil |
5 cups water |
1 (14 1/2-ounce) can pasta-style tomatoes, undrained |
2 tablespoons beef bouillon granules |
2 tablespoons chopped fresh parsley |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 bay leaf |
1/8 teaspoon pepper |
2 carrots, sliced |
1 (15-ounce) can kidney beans, drained |
1 (9-ounce) package frozen cut green beans, thawed |
2 ounces uncooked spaghetti, broken into 1-inch pieces |
grated parmesan cheese |
Directions:
1. Sauté first 3 ingredients in hot oil in a Dutch oven over medium-high heat until tender. Add 5 cups water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add carrot and next 3 ingredients; return to a boil. Cover, reduce heat, and simmer 20 minutes or until spaghetti is done. Serve with Parmesan cheese.
2. Note: Soup may be frozen up to 1 month in airtight containers. Thaw in refrigerator, and cook over low heat, stirring occasionally, until thoroughly heated.
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