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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Italian Chunky Soup

Serves 8
Ingredients
• 1 tbsp olive oil
• 1 medium onion
• 4 cups chopped Italian tomatoes
• 1 ½ cup tomato soup with basil — undiluted
• 4 cups water
• 2 cloves garlic — minced
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp chili powder
• 4 cup kidney beans — rinsed & drained
• 2 cup Italian green beans — drained
• 1 carrot — chopped
• 1 zucchini — chopped
• 1 cup rotini pasta — cooked
Directions
1. Heat olive oil in a pan over medium heat and cook onion until tender.
2. Stir in tomatoes,  next 7 ingredients, and, if desired, chili powder.
3. Bring to a boil. Reduce heat and simmer, stirring occasionally, 30 minutes.
4. In the meantime, during last few minutes of simmering soup, cook pasta per package directions, drain, and set aside.
5. Stir in kidney beans and next 3 ingredients.
6. Simmer for 15 minutes, stirring occasionally. Stir in pasta.
7. Serve hot.

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