Minestrone recipe

Minestrone recipe


Ingredients

  • 2 large carrots, diced

  • 2 celery ribs, chopped

  • 1 medium onion, chopped

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 2 garlic cloves, minced

  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth

  • 2 cans (8 ounces each) no-salt-added tomato sauce

  • 1 can (16 ounces)

Directions


  • In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.

  • Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.

  • Ladle soup into bowls. Sprinkle with cheese.
    Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

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