Minestrone Stew
From merrimayhem 16 years ago
- 45 minutes to make
- Serves 812
This quick minestrone dish is great during cold wnter months. Add some diced or shredded cooked chicken to make it even more hearty.
Ingredients
- 5 14.4 oz. cans chicken broth shopping list
- 1 small can tomato paste shopping list
- 1 28 oz can crushed tomato shopping list
- 1 tblsp. Chopped garlic shopping list
- ½ pound to a pound of ditalini or elbow macaroni shopping list
- 1 pkg. frozen vegetables (your choice – I use Italian Soup variety) shopping list
- 1 can, drained & rinsed dark kidney beans shopping list
- Dried spices, to taste: basil, oregano, black pepper, thyme, rosemary & red pepper shopping list
- extra virgin olive oil shopping list
How to make it
- In a large sauce pan, drizzle a small amount of olive oil and brown up the tablespoon of garlic.
- Pour the chicken broth into the pan, and add 1 can of water.
- Add the pasta and spices, and bring to a boil, stirring occasionally.
- Stir in the tomato paste until the paste is well-dissolved, and add crushed tomato.
- Stir in the frozen vegetables and kidney beans, adding water or another can of chicken broth if the stew is too thick.
- Cook through, until the pasta is cooked and the vegetables are hot.
People Who Like This Dish 5
- egravinapooh Acra, NY
- _ayla_ Redlands, CA
- whuebl Annapolis, MD
- dandelion Ashland, NE
- cookinggood Leesburg, FL
- merrimayhem Brooklyn, NY
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The Rating
Reviewed by 1 people-
I'm going to try this...sans the rosemary, 'cause i have a "thing" with rosemary right now, lol...Thanks! Keep 'em coming!
egravinapooh
in Acra loved it
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" It was excellent "