Recipes
Minestrone Soup Recipe
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Ingredients
- 2 tablespoons olive oil
- 1 large onion cut into 1/4-inch dice
- 2 stalks celery cut into 1/4-inch dice
- 1 large carrot cut into 1/4-inch dice
- 4 cloves garlic pressed through a garlic press or minced
- 8 cups chicken or vegetable broth
- One 28-ounce can diced tomatoes
- One 15-ounce can garbanzo beans drained
- One 15-ounce can kidney beans drained
- 1 cup uncooked elbow macaroni pasta
- 1 cup fresh or frozen peas
- 2 tablespoons chopped fresh oregano
- salt and pepper to taste
Ingredients
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Instructions
- In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, for 4 minutes.
- Add the celery, carrot, and garlic and cook, stirring occasionally, until the vegetables are starting to soften, about 3 minutes.
- Add the broth, tomatoes, garbanzos, and beans and bring to a boil.
- Add the pasta and peas and cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes.
- Stir in the oregano and salt and pepper to taste. Serve hot.