Aug 25 2008
Minestrone Soup
Minestrone Soup
3 tablespoons oil
1 cup baby carrots
1 cup potato, chopped
1 cup zucchini, chopped
1 small onion, chopped
½ cup celery, chopped
1 tablespoon garlic salt
2 tablespoon Italian seasoning
1 8 oz can kidney beans, drained
1 - 14 oz tomatoes, crushed
1 - 14 oz can beef broth
1 cup water
1 cup elbow macaroni
Salt and pepper to taste
Directions
In a large pot, sauté in the oil, carrots, potato, zucchini, onion and celery until for 5 minutes. Add the garlic, Italian seasoning, kidney beans, crushed tomatoes, beef broth and water. Bring to a boil. Then, lower and simmer for 25 minutes, uncovered. Stir in the macaroni and salt and pepper. Bring to a boil and cook until macaroni is tender.
Serve with crusty Italian bread grilled with butter and Parmesan cheese. Serves 4 - 5.
Variation: Replace any of the vegetables with ones you prefer. Kidney beans may be replaced with garbanzo beans and past may be exchanged for any on hand.
