Italian Garden Soup With Cream |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From the August/September Easy Home Cooking magazine...I've made this twice in the last two weeks. I used less than the amount of cream called for and it was delicious, and so easy. Ingredients:
2 tablespoons extra virgin olive oil |
1 cup chopped onion |
8 ounces sliced mushrooms |
1 medium red bell pepper, chopped |
1 medium zucchini, diced |
3 garlic cloves, minced |
3 1/2 cups chicken broth |
1 1/2 cups spaghetti sauce |
1/8-1/4 teaspoon red pepper flakes |
1 (15 1/2 ounce) can navy beans, rinsed and drained |
1 -2 cup half-and-half (to taste) |
1/4 cup chopped fresh basil |
1/2 teaspoon salt |
grated parmesan cheese (optional) |
Directions:
1. Heat Dutch oven over medium-high heat until hot. Add oil and onion. Cook and stir 4 minutes or until translucent. Add mushrooms, pepper, zucchini and garlic. Cook and stir 3 minutes.
2. Add broth, spaghetti sauce and red pepper flakes. Increase heat to high. Bring to a boil. Reduce heat. Cover. Simmer 30 minutes.
3. Add beans, basil and salt. Stir in half-and-half until desired creaminess is reached. Cover. Reduce heat to medium-low. Cook 5 minutes or until heated through.
4. Before serving sprinkle with cheese, if desired.
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