Minestrone Soup

Minestrone Soup

In pot, heat:
2 T Olive Oil

Add and saute:
1 Med. Onion
2 cloves garlic, minced
2 carrots, sliced thinly
2 stalks celery

3 cans Diced Tomatoes
4 cans chicken broth (14 1/2 oz.)
2 t. dried parsley (or 1 T. fresh)

2 t. Italian seasoning
2 t. dried basil
1 t. dried oregano
1 t. salt

Bring all to a boil. Reduce heat. Simmer 20 minutes.


2 cans kidney beans, drained (15 oz.)
2 c. shredded cabbage

Simmer 10 min.

Stir in:

1 med. sized zucchini sliced
1 c. uncooked elbow macaroni

Cook 10 min.

Serve topped with Parmesan Cheese or shredded Pecorino Romano cheese.

Source: Barbara Bakes