Thursday, November 13, 2008

Minestrone Soup


Adapted it from a crockpot recipe and I made my own variations.

Minestrone Soup
  • 6 cups reduced-sodium chicken broth
  • 3 tomatoes, diced
  • 2 cup stewed tomatoes
  • 1 (15-ounce) can kidney beans, drained & rinsed
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 1 1/2 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 12 oz pkg small whole wheat seashell pasta
  • Parmesan cheese for garnish
Saute celery, onion, & zucchini in EV olive oil until soft, about 10 minutes. Slowly add the chicken broth, bring to boil. Add remaining ingredients, simmer on low for 15 minutes or until pasta is cooked. Serve with parmesan cheese. Enjoy.

How easy is that? Feel free to mess around with the liquid and spices, etc. More, less, navy beans instead of kidney beans, throw in some carrots if you don't like celery, etc.

1 comment:

Kristen said...

I have always wanted to make minestrone, but never have. This looks like a great recipe!