Minestrone Soup
Source of Recipe
Small Changes Big Results
List of Ingredients
2 tablespoons olive oil
1 large onion -- diced
2 cloves garlic -- minced
4 carrots -- diced
2 stalks celery -- diced
1/2 teaspoon basil
1/2 teaspoon oregano
28 ounces crushed tomatoes
48 ounces low sodium chicken broth
1 cup kidney beans, canned -- rinsed and drained
3/4 cup elbow macaroni
salt and pepper -- to taste
Parmesan cheese -- freshly grated, optional
Heat oil in a stock pot over medium heat. Add onion and cook until soft, about 5 minutes. Lower heat to medium-low. Add garlic, carrots, and celery and cook 10 minutes more or until vegetables are tender. Stir occasionally while cooking. Add a bit of water if the mixture gets too dry while cooking,. Add the basil and oregano and stir to combine.
Add the tomatoes and broth and bring to a boil. Lower heat to medium, add the beans and macaroni and let simmer 15 minutes. Season with salt and pepper to taste. Garnish with Parmesan cheese, if desired.
Serves 6.
Recipe
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