Phil’s Tuscan Vegetable Soup:

1 Quart Can low fat, low sodium chicken broth
1 small head Savoy cabbage
1 red onion
1 yellow onion
2 large carrots or 1 small bag baby carrots
4 celery stalks
2 small zucchini
6 white baby potatoes
2 – 12 oz cans garbanzo beans
1 – 12 oz can black beans
2 – 12 oz cans Northern white beans
2 – 12 oz cans diced tomatoes (preseasoned with garlic and basis if available)
2 Tbsp chopped garlic
1 Tbsp chopped basil
1 Tbsp Italian Seasoning
1 tsp powdered black pepper
1 Large cooking pot with lid

Pour the chicken stock in large pot bring to boil while preparing vegetables
Chop / dice the carrots, celery, cabbage and onions and put in the boiling stock (size to your own preference)
Cut potatoes into small sections and put in boiling stock
Peel zucchini, slice lengthwise into quarters, then slice – put into pot
Puree one can of Northern beans in blender or processor and add to stock
After the stock has been boiling for 20 minutes, turn to lower heat so it still bubbles, but not a rolling boil.
Add all spices.
Add two cans of diced tomatoes into the stock (including juice)
Drain all the beans and rinse thoroughly, add to pot.
Cover pot with lid and simmer mixture for 20 minutes.
[Depending on how your veggies cook, you might need to add 1/2 to 1 cup of water to the broth. This is supposed to be a thick soup, so don't over water]

Ready to eat. freezes well for future use. Serves nicely with a sprinkle of shaved Parmesean or Asiago cheese, if desired.

For an added meat option, you can add cubed cooked chicken, cooked and sliced turkey sausage, or small cooked meatballs to the soup just before simmering.

What do you need to send them?

Bob

Thanks,
John