10 Can Soup

This was really good, will make again for sure. Might tweak it a bit for my family’s likes and dislikes but overall a really great winter soup.

1 (16 oz) jar sliced roasted red peppers

1 (14.5 oz) can diced tomatoes with garlic and basil

1 (15 oz) can tomato sauce

1 (15 oz) can cannellini beans, undrained

1 (15 oz) can Great Northern beans, undrained

1 (15 oz) can chickpeas, undrained

1 (15 oz) can minestrone soup

1 (14.25 oz) can cut Italian green beans, undrained

1 (14 oz) can quartered artichoke hearts, undrained

1 (6 oz) jar prepared pest

1 tablespoon dried parsley flakes

1/4 teaspoon Italian seasoning

salt and pepper

Parmesan cheese for topping

Add all ingredients to a large soup pot or Dutch oven and stir everything together. Bring to a boil then reduce heat to low and simmer for 30 minutes to an hour. Add salt and pepper as desired and serve topped with Parmesan.

recipe from The Pioneer Woman

3 thoughts on “10 Can Soup

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