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easy
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This recipe for minestrone soup comes from both my side of the family as well as my husband's side. It is a simple easy soup that I like to prepare because it involves simple everyday ingredients. It is so flexible that if you want to bulk it up you can add beans or even meat. You can add tomatoes or you can omit them if you prefer. Use it as an appetizer or a main dish. Lunch or dinner... either is fine. Serve with bread and salad.
4C Chicken or veggie stock
2 Carrots Chopped
2 Celery Stalks Chopped
3 Minced Garlic Cloves
1 Onion Chopped
1 16 oz Can Chopped Tomatoes
1C small noodles like orzo or other kind.
2 TBLE extra virgin olive oil
1. Wash your hands.
2. Pour 2 Tablespoons or so of olive oil in saucepan and heat over medium heat.
3. Saute chopped onions and carrots until soft over med heat (about 10 minutes).
4. Add chopped celery and garlic and saute some more until fairly soft.
5. Add in the broth/water and your can of tomotoes. Use fresh tomatoes if you have them!
6. Cook over Low/Simmer for 30-60 minutes
7. Cook noodles seperately, drain and set aside if soup is not yet done. Cooking noodles in with the soup will make the noodles too mushy unless you like it that way.
8 Add noodles to soup when ready to serve.
Tip #1: Noodles are not necessary. I like them because they bulk up the soup. However you can add cooked beans such as canned cannolini beans.
Tip #2: Sprinkle romano cheese on top of soup for extra flavor and saltiness.
Thanks for the feedback - glad you liked the recipe!
sandylane100 says:
just made itvery very good going to try next time with can of three type mexican beans instead of noodles
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