Monday, January 21, 2013

Minestrone Soup

3 Tbs. olive oil
3 cloves garlic, chopped
1 cup onion, chopped
1 cup chopped celery
3-4 carrots, sliced
4 cups chicken broth
15 oz. canned tomatoes, undrained.
16 oz tomato sauce
15 oz. canned kidney beans, drained
½ cup frozen corn
15 oz. can green beans
2 large handfuls fresh baby spinach
1 zucchini, cubed
1 Tbs. Italian seasoning
¼ cup barley
¾ cup small seashell pasta

In a large pot, over medium-low heat, heat olive oil and saute garlic for 2-3 minutes. Add onion, celery and carrots, saute for 5 minutes. Add chicken broth, canned tomatoes, and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, corn, green beans, spinach, zucchini, and Italian seasoning. Add salt and pepper to taste. Simmer for at least 1 hour, the longer the better. Add barley for the last hour of cooking. Cook pasta separately and add just before serving.

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