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  • Minestrone Soup

    1 vote
    Minestrone Soup
    Prep: 11 min Cook: 25 min Servings: 4
    by "Cheffie Cooks"
    518 recipes
    >
    Wonderful Italian Tomato based soup for a year round choice. Freezes well too.

    Ingredients

    • 8 ounces Large Elbow Noodles
    • 22 ounce can San Marzano Tomatoes
    • 10 ounce can crush tomatoes
    • 1/2 cup low sodium Vegetable broth
    • one small zucchini, sliced
    • one carrot, diced
    • 1/2 cup Roasted Garbanzo (chickpeas) Beans
    • 2 cloves of garlic diced finely
    • Fresh basil, garnish
    • Salt and Black Pepper, to taste when serving
    • 1/4 cup Grated Parmesan Cheese

    Directions

    1. Cook Elbow macaroni in salted boiling water to al dente, rinse set aside
    2. In a lidded soup pot and San Marzano Tomatoes, crushed tomatoes, stir to combine, add vegetable broth, add garlic, carrot, zucchini, cheese, beans and stir gently on low heat
    3. Cook 15 minutes, add cooked elbow macaroni, stir gently, cook 10 minutes on low heat
    4. Garnish with fresh basil
    5. Ladle in soup bowls and enjoy!
    6. To Freeze: Allow to cool down and place in freezer safe containers.

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