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5
from 1 vote
The Best Minestone Soup Recipe
Course:
Soup
Author:
Angel Hickman Peterson
Ingredients
1
Cups
of sliced yellow onions
2
tsp
of minced garlic
1
Cup
chopped carrots
1
Cup
of green beans
, trimmed and cut into bite sized pieces
3
or 4 stalks of celery chopped
1 1/2
Cups
of crushed canned tomatoes
1
Cup
of elbow pasta
1
Can of kidney beans or any combination of beans
32
Ounces
of chicken stock
2
tsp
of dried oregano
Salt and freshly cracked black pepper to taste
2
tsp
of oil
Instructions
Heat oil in a big stock pot or pan and fry the onions and garlic till the onions turn translucent.
Add the carrots and celery and fry till fragrant.
Add the crushed tomatoes and beans, season with salt, pepper and oregano.
Lastly add the pasta and the green beans and pour in the chicken stock. Check for seasoning. Cook for about 5 to 10 minutes, till the pasta softens.
Serve hot.