September 28, 2008

Minestrone Soup

2 potatoes (peeled & cubed)
1 medium onion (diced)
2 garlic cloves (minced)
1 zucchini (peeled & diced)
2 carrots (peeled & diced)
2 large tomatoes (peeled, seeded & diced)
2 16 oz can chicken broth
1 16 oz can water
1 12 oz can kidney beans (drained)
1/2 cup olive oil
1 cup ditalini or mini shells pasta
1 tbsp parsley
1 tsp oregano
1/2 tsp pepper
salt to taste

In a large pan, heat olive oil over low heat. Saute onion and garlic until soft. Combine remaining ingredients (except pasta), and simmer on medium heat for approximately 45 mins. Keep covered, stirring occasionally. Cook pasta according to box directions, drain and add to soup about 5 minutes before soup is done. Serve with Italian bread and freshly grated Parmesan or Romano cheese.

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