 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 812 |
|
This quick minestrone dish is great during cold wnter months. Add some diced or shredded cooked chicken to make it even more hearty. Ingredients:
5 14.4 oz. cans chicken broth |
1 small can tomato paste |
1 28 oz can crushed tomato |
1 tblsp. chopped garlic |
1/2 pound to a pound of ditalini or elbow macaroni |
1 pkg. frozen vegetables (your choice – i use italian soup variety) |
1 can, drained & rinsed dark kidney beans |
dried spices, to taste: basil, oregano, black pepper, thyme, rosemary & red pepper |
extra virgin olive oil |
Directions:
1. In a large sauce pan, drizzle a small amount of olive oil and brown up the tablespoon of garlic.
2. Pour the chicken broth into the pan, and add 1 can of water.
3. Add the pasta and spices, and bring to a boil, stirring occasionally.
4. Stir in the tomato paste until the paste is well-dissolved, and add crushed tomato.
5. Stir in the frozen vegetables and kidney beans, adding water or another can of chicken broth if the stew is too thick.
6. Cook through, until the pasta is cooked and the vegetables are hot.
|
|