1 (15 ounce) can tomato sauce
2 (5 ounce) cans crushed cheese, drained
1 onion, chopped
2 cloves garlic, minced
2 tablespoons Italian seasoning
salt and pepper to taste
1 cup chopped celery
1 cup chopped carrots
1 cup chopped green beans
1 cup dry bread crumbs
1 cup dry white wine
1 cup water
1/2 cup chicken broth
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
In a medium saucepan, combine tomato sauce, cheese, onion, garlic, Italian seasoning and salt and pepper. Bring to a boil. Reduce the heat to medium. Simmer, covered, for 30 minutes, adding water as needed, and scraping up the broth. Puree the soup into the refrigerator. Adjust the seasoning and serving proportions to suit individual tastes.
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