 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
I use all fresh ingredents for this if possiable.. It does make a diffrence. In the winter I make this as often as once a month! If the tomatoes are not good at the market.. Use a good quality canned. Ingredients:
5 cup chicken stock |
1 small can tomato paste |
1 (12 oz.) can no-salt tomato juice |
2 -3 celery stalks chopped |
2 carrots, sliced |
1 large sweet onion, chopped |
3 garlic cloves, minced |
1 large zucchini, quartered, sliced |
1 cup cut green beans or wax beans |
2 large tomatoes, diced |
1 tbsp chopped italian parsley |
2 green onions, chopped |
1 tbsp fresh basil, chopped |
1 tsp dried oregano |
1 can garbanzo beans |
1 can white kidney beans |
1/3 cup elbow macaroni or broken spaghetti |
dash of tabasco or dried red pepper flakes |
1 tbsp grated parmesan cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Add all but the 1/4 cup parmesan, pasta and the beans to a kettle
2. Simmer until veggies are done...
3. Drain the beans add this and the pasta to the pot
4. If you have to add more stock or water to the pot to get it to the thinkness you like..
5. Add salt and pepper to taste
6. Serve hot and offer the parmesan cheese..
7. I love this soup.. and it is good for you!
|
|