Saturday, January 26, 2019

ITALIAN SOUP


ITALIAN SOUP

Preparation time: 15 minutes
Yield: 12 servings


1 to 3-tablespoons olive oil
1 onion, chopped
2 carrots, grated
2 stalks celery, chopped
2 cups potatoes, cubed
4-cups cabbage, chopped
2 zucchini, chopped
1-teaspoon oregano
1-teaspoon basil, 
3-teaspoons veggie bullion powder  
8-cups water
1can cannelloni beans

In a pressure cooker, heat oil over medium heat. 

Sauté onions, carrots, and celery until soft. 

Add cabbage, and zucchini and stir. Add the spices, bullion, and water.  

Bring up to pressure. Lower heat and cook for 3 more minutes. 

Remove from heat and let sit for ½-hour.  

Add the cannelloni beans, salt and pepper to taste. 

Heat and serve.  

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