Sheila's Soupe a L'italienne |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This recipe comes from a Canadian week-end magazine, but it was a long time ago....at least 20 years! It has been a favourite in our house ever since, especially as the cooler fall weather approaches. I am submitting it almost exactly as it was printed, which is the way I make it, except that I halve the recipe, and use fresh herbs when I have them on hand. I also give the tomatoes a little 'zap' in the food processor before adding them. Ingredients:
2 tablespoons vegetable oil |
2 medium onions, chopped |
3 cloves garlic, chopped |
1 green pepper, diced |
2 zucchini, thinly sliced |
2 stalks celery, diced |
2 (28 ounce) cans tomatoes |
6 cups chicken stock |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 cup macaroni |
pepper |
freshly grated parmesan cheese |
Directions:
1. Heat oil in a large heavy pot.
2. Add onion, garlic and green pepper, and saute until soft-about 10 minute.
3. Add vegetables, stock, undrained tomatoes, then seasonings and macaroni.
4. Bring to a boil, reduce heat and partially cover.
5. Simmer until macaroni and veggies are cooked to your preference.
6. Taste for seasoning.
7. Serve hot in big bowls with cheese for sprinkling.
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