Friday, January 4, 2013

Hearty Minestrone Soup

My mom got this recipe years ago, from a woman at church. I don't know why she hadn't made it until recently, but I'm so glad she did! I asked her to share the recipe with me, and I'm happily passing it on to you as well. It's such a healthy, heart soup. It has great flavor, and makes quite a bit.

3 tbsp. olive oil
1 1/2 cups coarsely chopping onion
1 1/2 cups thinly slice celery
1/2 cup diced green pepper
1 cup diced carrots
1 clove of garlic, minced
5 cups cubed zucchini (about 5-6 zucchini)
4 cups coarsely chopped canned tomatoes, with their juices
3 cups chicken broth
2 tsp. salt
1/4 tsp. black pepper
1/2 cup uncooked elbow macaroni
1 can red kidney beans, undrained
2 tsp. basil
1/2 tsp. oregano

1. Heat oil in a large pot. Add onion, celery, green pepper, carrots and garlic until the onion is tender
2. Add zucchini, tomatoes, chicken broth, salt and pepper. Cover and simmer 45 minutes.
3. Add elbow macaroni, kidney beans, basil and oregano. Cover and simmer 15 minutes, stirring occasionally.
5. Optional: garnish with parsley and parmesan

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