Recipe

Pantry Stone Soup Recipe


Pantry Stone Soup Recipe
A quick minestrone-style soup using fresh vegetables, and canned beans and tomatoes.

Deliathecro

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Ingredients
  • 2 tablespoons Olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 cups diced zucchini
  • 2 stalks celery, chopped
  • 1 large carrot, grated
  • 32 ounces Vegetable stock or broth
  • 14 1/2 ounces stewed tomatoes
  • 1/2 cup elbow macaroni, uncooked
  • 1 can cannellini beans or whatever bean you like best*
  • 1 cup frozen sweet peas, thawed
  • 1/2 cup grated Parmesan cheese
  • Salt
  • Black pepper
  • *I sometimes prefer chick peas/garbanzos/ceci beans

Directions
  1. Saute garlic and onion in the oil until light golden.
  2. Add celery and zucchini and saute for 2 more minutes.
  3. Add all the rest of the ingredients except the Parmesan. Simmer for 10 minutes or so, stirring a few times, or until the pasta is cooked al dente.
  4. Stir in the cheese, and check the seasonings.
  5. Serve hot with crusty home-made bread.
  6. Makes 8 1/2 cups soup

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