Minestrone Soup

Temperatures have been consistently in the 90s. So Joan decided to make this soup recipe with the fresh produce she had.

1 large onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 tablespoon oil
2 cups chopped tomatoes
1 tablespoon dried parsley
1/2 teaspoon dried basil
1 bay leaf
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
3 cups reduce sodium beef broth
1 cup chopped poatoes
1 cup peeled and slice carrots
(May substitute 2 cups of any other desired vegetables, such as green beans,
broccoli, zucchini for potatoes or carrots - or just add these extras anyways)
1/2 cup dry pasta, any shape
1 can (15 ounces) beans of any kind, drained and rinsed
1/2 cup Parmesan cheese

Heat oil in large pot, add onion, celery, garlic and cook over medium heat until onion is tender. Add tomatoes, parsley, basil, oregano, pepper, bay leaf, broth and vegetables. Bring to a boil and simmer for 10 minutes. Add pasta and beans. Cook 10 minutes until pasta is done, remove bay leaf. Serve with Parmesan cheese.

Make 8 servings.

Ziggy was right soup will cool you on a hot day. With had this soup with Chicken Parmesan pizza.


Next time, Joan plans to add another cup of beef broth to the recipe.