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Minestrone Soup
Old school flavor without all the work.
Serves 4
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 6 |
C |
Vegetable or Chicken broth - reduced sodium |
|
| 1 |
Can |
Tomatoes - 28 ounce diced |
|
| 2 |
C |
Elbow Macaroni |
|
| 1 |
Can |
Navy or Cannellini Beans - 15 oounce |
|
| 4 |
C |
Chopped Vegetables - any variation of onions, carrots, bell peppers, brocolli |
|
| 1 |
Tsp |
Oregano, dried |
|
| 1 |
Tsp |
thyme, dried |
|
| 2 |
ea |
Bay leaves |
|
|
|
Salt and Pepper |
|
| 1/4 |
C |
Parmesan or Romano cheese, grated |
|
|
Instructions
In a large stockpot, combine the broth and tomatoes and set over high heat and bring to a boil. Add the pasta, beans, vegetables, oregano, thyme,
and bay leaves and cook until pasta is tender, stirring frequently for about 7 to 8 minutes. Remove leaves and season with salt and pepper. Serve soup in bowls and top with grated cheese.
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