Minestrone Soup (Italian Vegetable Soup) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This soup has all the wonderful qualities in it. Wonderful for a cold winter day. Ingredients:
4 cups low sodium chicken broth |
1 (14 1/2 ounce) peeled canned italian tomatoes |
1 small onion, chopped |
1 stalk celery (cut into 1 in. pieces) |
2 tablespoons chopped parsley |
1/2 teaspoon oregano |
1 dash pepper |
1 garlic clove |
1 cup canned chick-peas, rinsed and drained |
1/2 cup cubed zucchini |
1/2 cup fresh peas or 1/2 cup defrosted frozen peas |
1/2 cup diced carrot |
1/2 cup chopped cabbage |
1 cup uncooked pasta |
Directions:
1. In a dutch oven combine broth, tomatoes, onion, celery, parsley, oregano, pepper, and garlic. Simmer, stirring occasionally for 20-30 minutes.
2. Add all other ingredients and continue to cook until all vegetables are tender.
3. Thirty minutes before serving, Add uncooked pasta.
4. **Serve with grated parmesan cheese**.
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