Monday, October 19, 2009

RECIPE: Pantry Italian Vegetable Soup $3.33

I have to call this Pantry Italian Vegetable Soup because I literally looked into my pantry and refrigerator to make it. Everyone loved it! Here's what I did:

Pantry Italian Vegetable Soup

2 Tbsp vegetable oil $.10
1/2 onion, finely chopped $.44
3 cloves of garlic, finely minced $.15
4 cups chicken broth $1.00
1/2 jar of spaghetti sauce (I had Newman's Own leftover) $.18
1 carrot, chopped $.15
1/2 stalk of celery, finely chopped $. 09
1 can Cannellini beans (white kidney beans) $.87
1/2 box of pasta (I had 1/2 box of small bow tie pasta opened) $.15
1 small zucchini sliced (FREE from our little garden)
4 oz grated mozzarella cheese $.20

In large dutch oven, heat oil and saute onion and garlic until onion is soft and translucent. Pour chicken broth and spaghetti sauce into pot and bring to a boil. Add carrots, celery, beans and pasta, simmer over medium heat for 8 minutes and then add zucchini and cook another 3-5 minutes. Serve with mozzarella cheese. (Makes 8-10 servings).


1 comment:

grace said...

Your soup looks good and I will give it a try during my pantry challenge.


Related Posts with Thumbnails