Minestrone soup in a small town

Soup kitchenStill February, still winter!  What’s better than soup in the crockpot, or simmering on the stove, flavoring the house with aromatherapy of the best kind!  I like this for the combination of fresh, canned, and frozen ingredients.  Makes for a quick fix!

Quick Minestrone Soup

From:  The Complete Cooking Light Cookbook

Prep:  9 minutes                Cook:  25 minutes


2 cups diced zuchinni

1/8 tsp black pepper

2 garlic cloves, minced

Two 16oz cans of fat-free, low-sodium chicken broth

One 14.5 oz can Italian-style stewed tomatoes, undrained and coarsely chopped (I use scissors)

One 16 oz can small red beans, drained

One 10 oz package frozen green beans, thawed

½ cup uncooked ditalini (any very small macaroni is fine)

½ cup grated parmesan cheese

Combine the first 7 ingredients in a large saucepan, bring to a boil.  Cover, reduce heat, and simmer 5 minutes.

Add pasta to broth mixture, and cook 10 minutes or until pasta is done, stirring occasionally.  Stir in Parmesan cheese.

Serve it up!  Makes 8 one cup servings.

Enjoy in your small town!


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