Still 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!