Easy Minestrone Soup Recipe
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 This recipe for Easy Minestrone Soup, by FOB, is from Briarwood Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: FOB
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 c. low-sodium chicken broth
1 (15.5 oz) can cannellini beans, drained & rinsed
1 (28 oz.) can diced tomatoes
2 tbsp. extra-virgin olive oil, plus extra for serving
2 onions, finely chopped
4 garlic cloves, minced
1/2 c. dry pasta (see note below)
1 (16 oz.) bag frozen mixed vegetables (see note below)
1/4 c. fresh basil, minced
salt & pepper
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Directions: |
Directions:Bring broth, beans & tomatoes to a boil in large saucepan. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add onions & cook until softened, about 5 minutes. Add garlic & cook until fragrant, about 30 seconds. Stir in broth mixture & pasta & simmer until pasta is tender, about 10 minutes. Stir in vegetables & basil & cook until heated through, about 2 minutes. Season with salt & pepper. Serve with additional olive oil for drizzling. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Personal
Notes: |
Personal
Notes: Makes 4-6 servings. Use small pasta shapes such as orzo & ditalini in this rustic soup. A combination of frozen zucchini, carrots, broccoli & beans (sometimes labeled "Italian Blend") works well here.
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