Minestrone Soup

I found this recipe last winter on the web and my entire family loved it. With the snow last weekend I decided it was time to bring on the soups and when I look for this recipe on my blog, I realized I hadn’t blogged about it.

I found the recipe on a great blog Dinner on a Dime. I modified the recipe to suit our tastes, but as Jenna points out this recipe so great because it is so versatile. If you don’t have fresh onion or garlic, you can use dried. If you don’t have some of the vegetables, use different ones or leave them out. It really is wonderful on a cold night.

Minestrone Soup

In pot, heat:
2 T Olive Oil
Add and saute:
1 Med. Onion
2 cloves garlic, minced
2 carrots, sliced thinly
2 stalks celery

Add:
3 cans Diced Tomatoes
4 cans chicken broth (14 1/2 oz.)
2 t. dried parsley (or 1 T. fresh)

2 t. Italian seasoning
2 t. dried basil
1 t. dried oregano
1 t. salt
pepper

Bring all to a boil. Reduce heat. Simmer 20 minutes.

Add:

2 cans kidney beans, drained (15 oz.)
2 c. shredded cabbage

Simmer 10 min.

Stir in:

1 med. sized zucchini sliced
1 c. uncooked elbow macaroni

Cook 10 min.

Serve topped with Parmesan Cheese or shredded Pecorino Romano cheese.

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