Italian Wedding Soup Made Easy

Italian Wedding Soup is typically produced with veggies and meatballs or sausage. This recipe, nevertheless, is a meatless version employed with chicken broth as an alternative of shredded chicken that is quite often used in the recipe. Other greens employed in the recipe other than spinach has consisted of kale or cabbage. Blend and match the recipe beneath to fit your taste buds and your families likes and dislikes. Outstanding issue about this soup is it can be eaten as a

Italian Marriage ceremony Soup

Substances

two cups new spinach leaves (chopped)

five oz uncooked macaroni rings of ditalini

two cups yellow squash (diced)

one cup red bell pepper (diced)

two cups zucchini (diced)

one garlic clove (minced)

1/2 cup onion (finely chopped)

two teaspoons olive or vegetable oil

3 cans ready to serve chicken broth (14 1/2 oz)

New grated Parmesan cheese

Heat oil in a good sized saucepan over medium heat. Subsequent add the onion and the garlic, cook for about 2 minutes, (be careful of the popping garlic). When the onion and the garlic is tender, stir in the zucchini, the squash and the bell pepper. Cook the vegetable combination for some other 2 minutes.

Upcoming add the broth to the vegetable combination then add the macaroni rings. Combine nicely. As soon as combination has been brought to a boil, diminish the warmth (medium heat) and cook for roughly six-8 minutes right up until macaroni noodles are tender. Stir mixture occasionally.

Final you want to add the spinach and cook for about 1 moment. Make sure that the spinach is wilted a bit.

Serve soup in individual bowls and prime with fresh grated Parmesan cheese. Like!