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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a very tasty healthy Minestrone soup. Serve with french bread. Ingredients:
2 tbsp. oilve oil |
1 medium onion, chopped |
3 cloves garlic, minced |
handful baby carrots sliced |
1 large potato, peeled and cubed |
1 zucchini, quartered and sliced |
1 tbsp. dried basil |
1 tsp. dried oregano |
2 bay leaves |
1 28 oz. can crushed tomatoes |
6 cups vegetable stock (or use bouillon cubes w/ water) |
4 oz. ditalini (or other small pasta) |
1 can northern beans, drained |
grated parmesan |
Directions:
1. In large stock pot heat oil over low heat and add onions & garlic, saute a few minutes.
2. Turn heat up to medium and add the vegetables, saute about 5-7 minutes. Add the seasonings and stir about 1 more minute.
3. Add the tomatoes (undrained) and the stock/broth.
4. Bring to a boil, then lower heat to a simmer. Cook approx. 20 min.'s stirring occasionally.
5. Remove the bay leaves and add the pasta. Continue to cook until the pasta is tender. If soup gets too thick, add water.
6. Add beans and heat through.
7. Add salt and pepper to taste. Sprinkle servings with Parmesan.
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