bay leaf, parsley, oregano, zucchini, canned tomato & extra virgin olive oil recipes
6 recipes
Page 1
Fall Harvest Vegetable Soup
sidechef.com
Ingredients: zucchini, extra virgin olive oil, bay leaf, parsley, oregano, canned tomato, chicken stock, celery, basil, carrot, butternut squash, onion, garlic
BEAN FREE VEGETARIAN MINESTRONE SOUP
cookrepublic.com
Ingredients: zucchini, extra virgin olive oil, bay leaf, parsley, oregano, canned tomato, parmesan, macaroni, balsamic vinegar, broccoli, carrot, leek, baby greens, potato, garlic, vegetable broth
Instant Pot Vegetable Soup
hellolittlehome.com
Ingredients: zucchini, extra virgin olive oil, bay leaf, parsley, oregano, canned tomato, celery, basil, carrot, peas, button mushroom, green beans, onion, sweet corn, potato, garlic, vegetable broth
Vegetable Soup
hellolittlehome.com
Ingredients: zucchini, extra virgin olive oil, bay leaf, parsley, oregano, canned tomato, celery, basil, carrot, peas, button mushroom, green beans, onion, sweet corn, potato, garlic, vegetable broth
Minestrone Soup
simplystacie.net
Ingredients: zucchini, extra virgin olive oil, bay leaf, parsley, oregano, canned tomato, chicken broth, pasta shell, celery, cabbage, basil, v8 juice, carrot, thyme, onion, garlic, canned chickpea
Low Carb Chicken Parmesan with Spaghetti Squash
abbeyskitchen.com
Ingredients: zucchini, extra virgin olive oil, bay leaf, parsley, oregano, canned tomato, chicken breast, parmesan, flour, milk, bread, mozzarella, celery, balsamic vinegar, spaghetti squash, basil, carrot, egg, button mushroom, garlic flakes, onion, sugar, garlic, chili flake, cayenne