vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Chunky Italian Soup

Chunky Italian Soup
Radish Bitter Gourd Open Paratha

Radish Bitter Gourd Open Paratha

A stuffed roti made with vegetables that is radish (mooli) and bitter gourd (kakarakaya) ...

STUFFED BELLPEPPERS WITH QUINOA

Stuffed Bellpeppers With Quinoa

Bell peppers are stuffed and baked with quinoa, vegetables, and tomato sauce. Top with bu...

Bendakaya Chutney

Bendakaya Chutney

Bendakaya Pachadi is a very tasty and delicious variant in South Indian chutney delicacie...

SHALLOT CHUTNEY

Shallot Chutney

This is a south Indian style chutney of onion and tomato prepared in a nice spicy and tan...

Fat Free  Paneer Wrap - Be Fit Be Cool - AAPI

Fat Free Paneer Wrap - Be Fit Be Cool - Aapi

The tongue tickling spicy masala of paneer wrapped in chapati or paratha is a treat to ta...

Green Chilies Ridge Gourd Skin Chutney

Green Chilies Ridge Gourd Skin Chutney

Green Chilies Ridge Gourd Skin Chutney is a healthy chutney option with no compromise in ...

Chunky Italian Soup Recipe, How To Make Chunky Italian Soup Recipe

Wonderful hearty soup. Learn the recipe of Chunky Italian Soup by vahchef.

Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead.

About Recipe

How to make Chunky Italian Soup

(1 ratings)
1 reviews so far
Prep time
15 mins
Cook time
50 mins
Total time
65 mins
Chunky Italian Soup
Author : Vahchef
Main Ingredient : Vegetables
Servings : 0 persons
Published date : November 09, 2016


Ingredients used in Chunky Italian Soup
• Rotini pasta - 250 grams.
• Onion (chopped) - 1 number.
• Italian tomatoe - 500 grams.
• Tomato soup with basil - 300 grams.
• Kidney beans - 100 grams.
• Green beans - 50 grams.
• Carrot (chopped) - 1 number.
• Zucchini (chopped) - 1 number.
• Garlic - 2 cloves.
• Black pepper powder - half tea spoon.
• Chili powder - 1 teaspoons.
• Dried basil - 2 teaspoons.
• Dried oregano - 2 teaspoons.
• Olive oil - 1 tea spoon.
• Salt - to taste.
• Water - 4 cups.
Method:
  • Heat olive oil in a Dutch oven over medium heat and cook onion until tender.
  • Add tomatoes, soup mix, water, garlic, basil, salt, pepper powder and chili powder. Bring to a boil.
  • Reduce heat and simmer, stirring occasionally, 30 minutes.
  • In the meantime, during last few minutes of simmering soup, cook pasta per package directions, drain, and set aside.
  • In soup now add kidney beans and, green beans, carrot and zuchhini.. Simmer, stirring occasionally, 15 minutes.
  • At last add pasta and switch off the flame.

Serve hot.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Wed Jun 01 2011

I thought that this soup was very good and chunky and very easy to make. But it was very hary trying to find italian tomatoes

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter