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Italian Vegetable Soup
December 29, 2002

This was hearty & nutritious. I used 4 Herbox low sodium beef packets (which is what I had in the house). It did need more salt. I used one can of light colored kidney beans & one dark colored one. I measured 2 cups of chopped cabbage from a coleslaw package. I added 2 cups water when I added the cabbage, corn, etc. If you don't add water, it's a thick stew, instead of a hearty soup. My husband isn't wild about the taste of canned green beans so I may add frozen ones if I make this again. I also used whole wheat pasta (which I cooked separately) to make it healthier. I served the pasta in a separate bowl, to be added to the soup at the table, as I'd read that cooking/simmering pasta in the soup could make the pasta too mushy. Finally, when serving, I added some grated parmesan to my soup while my husband had his plain. I'm bringing some soup to work for lunch tomorrow.

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