Home

Simple, Satisfying Minestrone Soup on JillHough.com

 

What You’ll Need:

2 tablespoons olive oil
1 large onion, cut into 1/4-inch dice
2 stalks celery, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
4 cloves garlic, pressed through a garlic press or minced
8 cups chicken or vegetable broth
One 28-ounce can diced tomatoes
One 15-ounce can garbanzo beans, drained
One 15-ounce  can kidney beans, drained
1 cup uncooked elbow macaroni pasta
1 cup fresh or frozen peas
2 tablespoons chopped fresh oregano
Salt and pepper to taste

How To:

In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, for 4 minutes. Add the celery, carrot, and garlic and cook, stirring occasionally, until the vegetables are starting to soften, about 3 minutes. Add the broth, tomatoes, garbanzos, and beans and bring to a boil. Add the pasta and peas and cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes.

Stir in the oregano and salt and pepper to taste. Serve hot.

more recipes at http://www.jillhough.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s