Minestrone Soup
4 cups chicken broth
4 cups tomato juice
1 tbs. dried basil
1 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. pepper
1 cup sliced carrots
1 cup sliced celery
1/2 cup diced onion
2 cloves minced garlic
28 ounces of diced tomatoes
2 cans of kidney beans
2 cups of rotini
Shredded Parmesan
Mix together all ingredients, except pasta and cheese, into a slow cooker. Cook on low for the day or you could cook on high for 4 hours. OR Mix all ingredients in a large soup pan and bring to boil. Turn down and allow to simmer until veggies are tender. Add pasta and cook until tender. Do not over cook! You want them cooked al dente because as this soup sits the pasta absorbs the liquid. Sprinkle with shredded Parmesan cheese. Serve with warm Italian bread.
I love soups. They are a favorite to make as soon as the weather gets cold.
ReplyDeleteSoup is so easy to make. I am not sure why I forget to make it.
Deleteyumm, that looks good. We've had such a warm winter that I haven't made very many soups. I just might put this on the menu this week.
ReplyDeleteIt is delicious. Leftovers are even better. Let me know what your family thinks.
Deletelooks yummy
ReplyDeleteI have never made this. It looks yummy and easy!
ReplyDelete