Monday, February 14, 2011

Minestrone Soup

Many recipes seem pretty intimidating to me until I try it.  This is super simple, and a great soup!  Paired it up with some bake at home french bread..yum!

2 tbs extra virgin olive oil
1 large onion, diced
4 cloves minced garlic
2 stalks diced celery
1tsp dried oregano
1tsp dried basil
1 28 oz can no salt diced tomatoes
1 14 oz can crushed tomatoes
6 cups low sodium broth
1 15 oz can kidney beans drained and rinsed
1/2  cub elbo pasta

1.  Heat the olive oil in a large pot over medium heat.  Add the onion and cook until translucent.  Add garlic and cook for about 30 seconds.  Add celery and carrots and saute for about 5 minutes.  Stir in oregano and basil.

2. Add diced and crushed tomatoes and broth to pot and boil.  Reduce to low and simmer for 10 minutes.  Stir in kidney beans and pasta and cook until the pasta and veggies are tender (about 10 minutes).

Top with fresh cut basil/shredded parm.  This takes about 45 minutes from start to finish.  Tastes like it came from my favorite Italian restaurant as a kid, Barones!  Makes about 6 servings.  Enjoy!!

1 comment:

Thanks for stopping by!