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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A quick minestrone-style soup using fresh vegetables, and canned beans and tomatoes. Ingredients:
2 tablespoons olive oil |
2 cloves garlic, minced |
1 small onion, chopped |
2 cups diced zucchini |
2 stalks celery, chopped |
1 large carrot, grated |
32 ounces vegetable stock or broth |
14 1/2 ounces stewed tomatoes |
1/2 cup elbow macaroni, uncooked |
1 can cannellini beans or whatever bean you like best |
1 cup frozen sweet peas, thawed |
1/2 cup grated parmesan cheese |
salt |
black pepper |
*i sometimes prefer chick peas/garbanzos/ceci beans |
Directions:
1. Saute garlic and onion in the oil until light golden.
2. Add celery and zucchini and saute for 2 more minutes.
3. Add all the rest of the ingredients except the Parmesan. Simmer for 10 minutes or so, stirring a few times, or until the pasta is cooked al dente.
4. Stir in the cheese, and check the seasonings.
5. Serve hot with crusty home-made bread.
6. Makes 8 1/2 cups soup
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