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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my take on minestrone soup. I love to have this as either a soup and salad combo, or as a nice warm snack to have on cold evenings. Ingredients:
2 carrots, peeled and chopped small |
2 celery ribs, chopped small |
1 zucchini, chopped small |
1 small yellow onion, chopped |
2-3 mushrooms (crimini or button), diced |
2 cloves garlic, minced |
1 (16 oz.) can diced tomatoes |
1/2 (16 oz) can garbonzo or light red kidney beans, drained |
1 qt chicken or vegetable broth |
1/2 handful fresh parsley, chopped |
1 tsp. dried basil |
1 tsp. dried thyme |
1/2 tsp. dried rosemary |
2 bay leaves |
salt and pepper to taste |
1/2 c. small dried pasta (shells, stars, etc.) |
Directions:
1. Heat a 6 qt. pot over medium heat.
2. Drizzle in some olive oil and add in carrots, celery, onion, zucchini and mushrooms. Cook until tender.
3. Add garlic cook 1 minute more.
4. Add in tomatoes, beans, stock and all seasonings. (Add in water if needed)
5. Bring to a boil. Cover and simmer for 30 minutes.
6. Add in pasta and cook at a boil for 10 minutes.
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