Minestrone Soup

This recipe is modified from Kids' fun and healthy Cookbook by Nicola Graimes.

1/2-1 cup pasta bows
1 large onion, chopped
2 potatos, peeled and chopped
2 celery stalks, chopped
1 large carrot, chopped
1 Tab. olive oil
1 bay leaf
1 Tab. oregano
7 cups vegetable stock
15 oz. can chopped tomatoes
15 oz. can kidney beans

Bring a medium-sized pan of water to a boil and cook pasta until it is just tender, but not completely cooked. Drain and set aside.
Heat oil in a large saucepan and add onion and fry over med. heat for about 8 min. or until softened and golden. Next add celery, carrots, potatoes, oregano and bay leaf. Stir well and pour in the stock and chopped tomatoes. Stir again and then bring to a boil. Add kidney beans and once it begins to boil again, reduce heat and simmer for about 15 minutes or until potatoes are tender. Add pasta and heat for about 5 minutes. Ladle into bowls and top with Parmasean cheese, if desired.
grated Parmasean cheese, if desired for the topping

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