Minestrone Soup

20 ingredients
8 steps

Ingredients

  • 2 carrots, sliced
  • 1 large onion, chopped
  • 2 celery stalks, sliced
  • 4 garlic cloves, minced
  • 4 c. chicken stock
  • 1 large zucchini, quartered and sliced
  • 1 c. 1-inch pieces green beans
  • 1 (6 oz.) can tomato paste
  • 1 (12 oz.) can tomato juice
  • 2 large tomatoes, diced (or canned)
  • 1 Tbsp. chopped fresh parsley
  • 2 green onions (white part only)
  • 1 Tbsp. low-sodium soy sauce
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 c. garbanzo beans
  • 1 c. white kidney beans
  • 1/3 c. macaroni, cooked
  • dash of Tabasco
  • 1 Tbsp. grated Parmesan

Directions

  1. 1
    Heat a large pot.
  2. 2
    Cook carrots, onion, celery and garlic in 1 cup stock until tender.
  3. 3
    Add remaining ingredients, except beans, macaroni, Tabasco and cheese.
  4. 4
    Cook until vegetables are tender. In blender or processor, process 1/2 cup garbanzo beans and 1/2 cup kidney beans until pureed.
  5. 5
    Set aside.
  6. 6
    Add remaining ingredients; simmer 10 minutes.
  7. 7
    Serve hot.
  8. 8
    Add cooked macaroni and sprinkle cheese on top.

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