This is a simple soup that comes together easily for a chilly winter day. I will usually toss in whatever leftover vegetables I have on hand in the fridge, so this recipe is always changing. I also find that this recipe, like most broth-based soups, tastes great the day after serving, so I will almost always make a large recipe and have the leftovers for lunch the following day. I typically serve this soup with a fresh spinach salad and either corn bread or homemade breadsticks. Enjoy! Minestrone Soup Servings: 6 Ingredients: 2 Tbsp olive oil 1 onion, diced 5 garlic cloves, minced 2 celery stalks, sliced 2 carrots, sliced 1 tsp dried oregano 1 tsp dried Italian seasoning Salt and pepper to taste 1 (28-oz) can diced tomatoes 1 (14-oz) can crushed tomatoes 6 cups chicken or vegetable broth 1 (15 oz) can kidney beans, drained and rinsed 1 cup elbow pasta ⅓ cup Parmesan cheese, grated Fresh oregano for garnish Directions:
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