Italian Stone Soup
From deliathecrone 16 years ago
- 15 minutes to make
- Serves 8
This is a quick minestrone, using fresh veggies, canned tomatoes and beans.
Ingredients
- 2 tablespoons olive oil shopping list
- 2 cloves garlic, minced shopping list
- 1 small onion, chopped shopping list
- 2 cups zucchini, diced shopping list
- 2 stalks celery, chopped shopping list
- 1 large carrot, grated shopping list
- 32 ounces vegetable broth (2 cans, if you buy it) shopping list
- 14 1/2 ounces stewed tomatoes (1 can) shopping list
- 1/2 cup elbow macaroni, uncooked shopping list
- 1 pound canned cannellini beans, well-rinsed and drained* shopping list
- 1 cup frozen peas, thawed shopping list
- 1/2 cup grated parmesan cheese shopping list
- salt shopping list
- pepper shopping list
- * you can substitute baby flageolet beans or any other you prefer shopping list
How to make it
- 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
The Rating
Reviewed by 4 people-
Love this.
jenniferbyrdez
in kenner loved it
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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!!!!
barbiedoll
in West Seneca loved it
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This is wonderful and I love soups of all kinds, this is way better than my usual mix. Thanks
notyourmomma
in South St. Petersburg loved it
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