Great for chilly weather and better the 2nd day. This recipe combined both fresh vegetables for their wonderful flavor, and a few ingredients straight out of a can for convenience. This soup would be perfect to take to work.
Roman Holiday Soup
Thanks to Jim Hatfield for sharing this soup recipe.
Roman Holiday Soup
Roman Holiday Soup is a soup that only tastes better the second day.
Ingredients
- 1 cup chopped onion
- 1 1/2 cups sliced carrots
- 1 tablespoon olive oil
- 1 1/2 cups sliced green beans, frozen, canned or fresh
- 1/2 cup uncooked macaroni
- 6 cups defatted chicken broth Approximately one large can of College Inn broth
- 1/2 teaspoon salt
- 1 8 ounce can of tomato sauce
- 1 6 ounce can tomato paste
- 2 cloves garlic, crushed OR garlic powder
- 2 tablespoons Italian seasoning blend
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon vegetable oil
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 15 ounce can flavored diced tomatoes (Garlic & Herb)
- 1 15 ounce can white northern beans, Rinsed & Drained
Instructions
1. In large saucepan, sauté onion and carrots in olive oil until onion is translucent
2. Add green beans, macaroni, broth and salt. Bring to boil and simmer about 10 minutes or until vegetables are tender and macaroni is cooked.
3. In medium bowl, combine tomato paste, garlic, Italian seasoning & cheese. Slowly whisked in oil.
4. (I just stir in with fork) Ladle some of the soup/broth into bowl (warming it up & blending)
5. Stir mixture into soup Pot.
6. Dissolve cornstarch in water and stir into soup, boil for 1-2 minutes) reduce to medium heat until soup has thickened slightly.
7. Stir in diced tomatoes, tomato sauce, and white beans and heat through.
OPTIONAL: Eckrich smoked sausage, sliced thin, or Shrimp. Ladle into bowl and top with grated parmesan cheese.
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Natasha’s Cafe Borscht – make this hearty soup anytime. 
Corn Chowder – you can make this hearty soup anytime. 
Grandma’s Potato Soup – sometimes there is nothing better than a steaming hot pot of soup. 
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
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