Erin loves soup – especially this Quick Minestrone Soup. She and her mom used to make this when Erin's dad was away and we’d sit with some big thick oatmeal bread and dip it into the soup and be all warm and cozy! Erin suggests you double the veggies. Makes for great leftovers, is almost better the next day!
Quick Minestrone Soup
1 cup carrots, thinly sliced
1 small zucchini, sliced
1/2 cup onion, chopped
1/2 cup celery
1 large can (48 oz) chicken broth
1 cup water
1 or 2 chicken bullion cubes
1 can (15 1/2 oz) dark red kidney beans, rinsed and drained
1 can (14 oz) diced tomatoes
1 cup medium shell or ditalini pasta, uncooked
1 cup frozen or canned Italian-style green beans
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/2 cup Parmesan cheese, grated.
Combine all ingredients in Dutch oven except parmesan cheese. Bring to a boil, reduce heat. Cover; simmer for 20-25 minutes or until vegetables are crisp tender. Grade parmesan cheese and sprinkle over each serving.
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