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Italian Pasta Soup.txt
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2000-11-15
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703b
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22 lines
Italian Pasta Soup
1 Lb. bulk Italian sausage
2 cups chopped onion
2 cloves garlic (finely chopped)
7 cups water
4 medium carrots (pared and sliced)
2 cans (15 oz.) diced tomatoes (undrained)
6 Beef Bullion Cubes
1 tsp. Italian seasoning
1/4 tsp. pepper
1-1/2 cups coarsely chopped zucchini
1 can (15 oz.) can garbanzo beans (drained)
1 cup elbow macaroni
In a large kettle, brown sausage, onion and garlic;
drain off fat. Add water, carrots, tomatoes,
bouillon cubes, Italian seasoning and pepper; bring
to a boil. Reduce heat; cover and simmer 30 minutes.
Add zucchini, garbanzo beans and macaroni. Cover; cook
20 minutes or until macaroni is tender. Makes 2-1/2
quarts of soup.