Recipe

Italian Stone Soup Recipe

	Deliathecrone / All my dishes 6 months, 3 weeks ago This is a quick minestrone, using fresh veggies, canned tomatoes and beans. Prep:15m Cook:15m Servings:8	Deliathecro
	easy filling healthy

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Fans

jenniferby

notyourmom

barbiedoll

Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

1 small onion, chopped

2 cups zucchini, diced

2 stalks celery, chopped

1 large carrot, grated

32 ounces vegetable broth (2 cans, if you buy it)

14 1/2 ounces stewed tomatoes (1 can)

1/2 cup elbow macaroni, uncooked

1 pound canned cannellini beans, well-rinsed and drained*

1 cup frozen peas, thawed

1/2 cup grated Parmesan cheese

Salt

Pepper

* you can substitute baby flageolet beans or any other you prefer

Directions

Saute the garlic and onion in oil until light golden.

Add celery and zucchini and saute for 2 more minutes.

Add all the other ingredients except the cheese. Simmer for 10 minutes, or until the pasta is cooked.

Stir in the cheese, salt and pepper to taste.

Serve hot.

Per serving: 206 Calories

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Comments

jenniferbyrdez 6 months, 3 weeks ago said:
Love this.

wynnebaer 6 months, 3 weeks ago said:
Sounds wonderful...:)

juliecake 6 months, 3 weeks ago said:
Will definitely make this!

barbiedoll 6 months ago said:
Made this for dinner last week and my husband and I enjoyed it immensely. Thanks for sharing. I am enjoying checking out your many recipes..You go girl!!!!

deliathecrone 6 months ago said:
Barbiedoll, thanks for your review! I'm glad you and your husband enjoyed it. Sometimes, you just need a faster way to make good food.

notyourmomma 4 months ago said:
This is wonderful and I love soups of all kinds, this is way better than my usual mix. Thanks

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