Combine vegetable, soup, 1/2 C. of the cheese, sour cream, pepper, pimento and 1/2 can of onions.
o blend.
Add the Italian seasoning and stir again.
In a pot of 3-4 quarts, saute garlic in vegetable oil in low heat. Before it turns brown, add onion, turn up the heat and saute for 2 more minutes.
Add all the diced vegetables.
Add water to cover all vegetables and more water to 2 inches above the vegetables. (Vegetables give water while cooking so don't put in too much water if you want a really hearty soup).
Add all the seasonings. Simmer for 2-3 hours. (I use a no-heat thermal pot and let sit for 12 hours. If you simmer with heat, remember to add water as necessary).
Chose crusty Italian bread that are 6-7
op with Mozzarella cheese, vegetable mixture, tomatoes, Italian seasoning and Cheddar cheese
Mix mayonnaise, sour cream and Zesty Italian salad dressing mix until well blended; stir in peppers.
Refrigerate.
Serve with bread sticks, vegetable dippers or chips.
Makes 2 1/4 cups.
Prepare vegetables according to package directions, omitting water.
Stir in Parmesan cheese.
Spread pizza sauce on each muffin half.
Top with vegetable mixture and Mozzarella cheese. Broil to melt cheese or microwave on High (100%) for 2 minutes. Makes 4 servings.
In large kettle, brown sausage, onion and garlic; drain off fat.
Add water, carrots, tomato, bouillon, Italian seasoning and pepper; bring to a boil.
Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and rotini.
Cook 15 to 20 minutes or until rotini is tender, stirring occasionally.
Makes 2 1/2 quarts.
A meal in a bowl.
Brown italian sausage in skillet with 1/2 c onion and 2 cloves minced garlic.
In large pot bring water, buillion cubes and crushed tomatoes to a slow boil.
Drain grease from sausage and add to pot.
Stir in carrots, zucchini, italian seasoning, and the remaining onions and minced garlic.
Cover and boil over medium high heat for 35-40 minutes, stirring occasionally.
Add garbanzo beans and pasta and continue to boil for 15 minutes.
quash with garlic salt; stir Italian Blend into tomatoes and toss
In a large saucepan, combine broth, potatoes, onion, carrot, celery, peas, bay leaf, Italian seasoning and pepper.
Bring to a boil.
Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are crisp-tender.
Add the pasta and tomatoes.
Heat through.
Discard bay leaf before serving.
Yields 6 servings.
Cook pasta according to directions.
Add vegetables 3 minutes before pasta is finished.
Drain.
Toss with Italian dressing. Put into casserole dish.
Sprinkle cheese on top and bake 20 to 30 minutes at 350\u00b0.
Mix mayonnaise, sour cream and salad dressing mix.
Stir in green and red pepper.
Refrigerate.
Serve with bread sticks, vegetable dippers, crisp breads or crackers.
Makes 2 1/4 cups.
Cook macaroni according to package directions; drain.
Rinse with cold water; drain well.
In a large bowl, combine macaroni, broccoli, cauliflower, mushrooms, olives and onion.
Toss with Italian dressing.
Cover and chill several hours.
At serving time, toss salad with avocado and tomato.
Makes 12 to 16 servings.
In a large saucepan, combine the first nine ingredients. Bring to a boil.
Reduce heat; cover and simmer for 15 - 20 minutes or until vegetable are crisp-tender.
Add the pasta and tomatoes; heat through.
Discard bay leaf before serving.
Yield: 6 servings.
Trim green beans and cut in half. Slice the onions and peppers. Mince the garlic. Cut the eggplant and zucchini into 1\" chunks. Peel the potato and cut into 1/2\" chunks.
Put the green beans, onions, and garlic in a large crock pot.
Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl. Add to crock pot.
Cover and cook on low 8 hours, or high 4 hours.
Serve topped with Parmesan cheese.
Mix mayonnaise, sour cream and Zesty Italian mix until well blended.
Stir peppers, refrigerate.
Makes 2 1/4 cups.
Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.
about 3 minutes.
Add vegetable marrow or zucchini, green and
In a large soup pot, combine onion, bell pepper, tomatoes, garlic, and italian seasoning. Simmer until the onion and bell pepper soften.
Add the remaining ingredients including the water. Simmer for 10-15 minutes. Salt and pepper to taste.
Optional: Slice a loaf of french bread (or any type of artisan bread you prefer) and place in the oven at 350 degrees for approximately 10-15 minutes until slightly browned and crispy. Top each bowl of the soup with a slice of the bread and sprinkle with parmesean cheese.