Garlic Minestrone Soup

1/4 cup olive oil
1 clove garlic, minced
1 medium onion, chopped
2 stalks celery and leaves, chopped
2 carrots, sliced
1 teaspoon of pepper OR a couple of dashes of hot sauce
4 cups water or vegetable or beef stock
1 can (1 lb) of undrained diced tomatoes
1 cup canned red kidney beans, drained and rinsed
1 cup canned garbanzo beans, drained and rinsed
1-1/2 cups fresh green beans, sliced in 1/2 inch pieces
1-1/2 cups fresh or frozen corn kernels
1 large zucchini, sliced

1 pound of elbow macaroni (cooked and added just before serving)

Sauté garlic, onions and celery in olive oil, about 5 minutes, in a large soup pot.

Add carrots, pepper water (or stock) and bring to a boil.

Add undrained, diced tomatoes, beans and vegetables, (all remaining ingredients except elbow macaroni) and stir until ingredients are well mixed.

Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.

Add cooked elbow macaroni just before serving.





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