Pantry Stone Soup
From deliathecrone 17 years ago
- 15 minutes to make
- Serves 8
A quick minestrone-style soup using fresh vegetables, and canned beans and tomatoes.
Ingredients
- 2 tablespoons olive oil shopping list
- 2 cloves garlic, minced shopping list
- 1 small onion, chopped shopping list
- 2 cups diced zucchini shopping list
- 2 stalks celery, chopped shopping list
- 1 large carrot, grated shopping list
- 32 ounces vegetable stock or broth shopping list
- 14 1/2 ounces stewed tomatoes shopping list
- 1/2 cup elbow macaroni, uncooked shopping list
- 1 can cannellini beans or whatever bean you like best* shopping list
- 1 cup frozen sweet peas, thawed shopping list
- 1/2 cup grated parmesan cheese shopping list
- salt shopping list
- black pepper shopping list
- *I sometimes prefer chick peas/garbanzos/ceci beans shopping list
How to make it
- Saute garlic and onion in the oil until light golden.
- Add celery and zucchini and saute for 2 more minutes.
- 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.
- Stir in the cheese, and check the seasonings.
- Serve hot with crusty home-made bread.
- Makes 8 1/2 cups soup
People Who Like This Dish 2
- eastcoaster Nowhere, Us
- tuilelaith Columbia, MO
- deliathecrone Johnston, SC
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