Sunday, April 3, 2011

Easy Minestrone

My coworker Shelly and I love soup! One day we spent almost our entire lunch break talking about minestrone and she went home that night and threw this together. It turned out so good that I made it that same week!


olive oil

¼ c chopped carrots

¼ c chopped onion

1 garlic clove, chopped

1 bay leaf

1 tsp Italian seasoning

1 15 oz can stewed tomatoes

2-3 cans broth (beef or vegetable, your choice)

1 sm can tomato sauce

1 can chick peas, drained

1 can kidney beans, drained

¼ c ditalini pasta

¼ c fresh or frozen green beans

Heat olive oil in a stock pot. Add onions and carrots. Sauté until tender. Add garlic and cook on low about a minute. Add bay leave and Italian seasoning & cook another minute. Add stewed tomatoes, breaking up as you add them. Add 2 cans broth, tomato sauce, chick peas and kidney beans. Once soup comes to a boil, add pasta and green beans. Simmer until pasta is cooked. If more “soup” is desired, add 3rd can of broth and simmer another 5 minutes on low.

**I also added a few handfuls of chopped spinach at the same time as the green beans and pasta

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