Minestrone Soup

What’s better on a chilly Sunday? Mmm a hot pot of Minestrone Soup! My grandparents came over; they aren’t exactly big eaters… so soup it is! This yummy recipe is from my mom, is good for you and makes amazing leftovers. The noodles get all saturated and SO good. :) This time I made the soup the day before, brought it to a boil then added the noodles… that way it could meld into a yummy soup. I always think it tastes better the next day, kind of like Souper Spaghetti… now THAT is a recipe for another day…. :)

Quick Minestrone Soup
What you need!
1 cup carrots, thinly sliced
1 small zucchini, sliced
1/2 cup onion, chopped
1/2 cup celery
1 large can (48 oz) chicken broth
1 cup water
1 or 2 chicken bullion cubes
1 can (15 1/2 oz) dark red kidney beans, rinsed and drained
1 can (14 oz) diced tomatoes
1 cup medium shell or ditalini pasta, uncooked
1 cup frozen or canned Italian-style green beans
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/2 cup Parmesan cheese, grated.
What to do!
Combine all ingredients in Dutch oven aka big pot except noodles and parmesan cheese. Bring to a boil, reduce heat. Cover; simmer for 20-25 minutes or until vegetables are crisp tender. Add the noodles and cook until tender. Grade parmesan cheese and sprinkle over each serving.