 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Since soup season is approaching, I thought that I would share this easy prep soup. It is hearty and totally satisfying. Serve with warm, crusty bread. Ingredients:
1/4 cup olive oil |
3 tbsp dried parsley |
3 tbsp dried basil |
1 chopped onion |
3 cloves garlic, chopped |
salt and pepper, to taste |
2 peeled, diced potatoes |
3 sliced carrots |
1/2 cup tomatoes |
16 oz can of peas |
15 oz can of veg-all |
16 oz can of green beans |
16 oz can of red kidney beans |
2 cups chopped spinach |
2 beef bouillon cubes |
2 quarts water |
1 cup ditalini ( small pasta) |
parmesan cheese |
2 tbsp pesto |
Directions:
1. Saute onion, garlic, parsley and basil in oil.
2. Add potatoes and carrots. Simmer 5 minutes
3. Add remaining ingredients, except pasta.
4. Cover and simmer for one hour until vegetables are tender.
5. Add uncooked pasta and simmer an additional ten minutes.
6. Sprinkle with grated Parmesan cheese and add 2 Tbsp pesto.
|
|