Italian Seasoning


ITALIAN BEAN SOUP  Makes 6 to 8 servings

1 can northern beans
1 8-ounce can tomato sauce
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped green pepper
2 cloves garlic, minced
2 Tablespoons instant beef bouillon granules
1 Tablespoon Italian seasoning
3/4 cup macaroni

Pour all ingredients into a large kettle, except macaroni.  Cover and simmer 1 1/2 hours.  Stir in macaroni and cook uncovered 15 minutes or until macaroni is tender.


1/2 cup dried haricot or soup beans OR 1 – 16 oz. can baked beans
2 – 3 tablespoons olive oil
1 – 2 cloves garlic crushed
1 medium onion, sliced
2 slices bacon
4 – 5 cups brown or vegetable stock
1 stalk celery, finely sliced
1 leek, white part only cut into match-like shreds
2 small carrots, shredded
1/2 cup chopped cabbage
1 – 2 small zucchini, cut in strips
3/4 cup tomatoes, canned or fresh3/4 cup tomatoes, canned or fresh
6 – 7 green beans, chopped
2 – 3  tablespoons peas
3/4 cup macaroni
2 tablespoons  chopped mixed:  parsley, basil, oregano, marjoram basil, oregano, marjoram
OR 1 Tbsp. Italian Seasoning

GARNISH:  1 cup grated Parmesan (or other hard cheese)

Soak the beans overnight in cold water.  Drain and put beans in a pan with 2 cups slightly salted water.  Put the lid on the pan and bring to a boil.  Simmer for 2 hours until tender.     If you use baked beans, skip this step.

In another pan heat the oil and cook the garlic, onion and diced bacon until golden brown.  Add to the bean pot with the stock, celery, leek and carrots.  Cook together for 20 minutes.  Add finely sliced cabbage, zucchini, chopped tomatoes,  green beans, peas, macaroni and herbs.  Cook for 15 – 20 minutes more.  Season to taste and garnish with plenty of grated cheese in a separate bowl.


3 cups zucchini – thinly sliced
1/2 cup bread crumbs
1 teaspoon Italian seasoning
3 Tablespoons Parmesan cheese – grated
1/4 teaspoon pepper, freshly ground
2eggs, lightly beaten

Preheat oven to 450º F. Combine bread crumbs, Italian seasoning, Parmesan cheese, and pepper; mix well. Dip the zucchini slices in beaten eggs; dredge in bread crumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450º F for 10 – 15 minutes. Turn zucchini over; bake an additional 5 – 10 minutes or until outside is crispy and browned.


1 teaspoon Italian Seasoning
2 Tablespoons Olive oil
1 clove garlic, pressed
salt to taste

Mix all above ingredients and let set for ½ hour for flavors to blend.  Dip your favorite bread.