(S) Minestrone Soup
(S) Minestrone Soup
By: Rachel's Tea
Info
Info
Servings
7-8
Prep-Time
-
Coock-Time
-
Cal/serving
123
Ingredients
- Olive oil 2 tablespoons
- Garlic (minced) 1 tablespoon
- Onion (thinly sliced) 1
- Carrots (diced) 2 large
- Cannellini beans 1 (15 ounce) can
- Kidney beans 1 (15 ounce) can
- Green beans (drained) 1 (15 ounce) can
- Zucchini (sliced) 1 small
- Parsley (dried) 1/4 teaspoon
- Basil (dried) 1 pinch
- Oregano (dried) 1 pinch
- Italian seasoning 1 pinch
- Bay 2 leaves
- Cayenne pepper 1 pinch
- Italian-style tomatoes (stewed) 1 (29 ounce) can
- Vegetarian seasoning (chicken flavor) 2 tablespoons
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Method
- In a large 4 to 5 quart saucepan, heat olive oil over medium heat.
- Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 5 minutes.
- Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan.
- Fill each can with water, and add the water to the saucepan.
- Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup; stir well.
- Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer 30 minutes.
