Ingredients:

1 cup cooked macaroni pasta
1 tsp chopped garlic
1 med onion, chopped
1 tbsp olive oil
1 cup cooked red kidney beans
2 ribs of celery, chopped
1 small carrot, peeled and diced
1 medium zucchini, diced
3 cups chicken broth
1 425 g can diced tomatoes
1 tsp chopped fresh basil leaves
1 tsp dried thyme
1/2 tsp dried oregano
grated parmesan cheese
salt and pepper to taste

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Directions:

*In a large pot, heat olive oil. Add the onions and garlic. Cook until soft. Add in celery and carrots, cook for about 3 minutes.
*Pour in the chicken broth and diced tomatoes. Bring to a boil and then add the zucchini, basil, thyme and oregano. Simmer for about 5 minutes. Add the pasta and kidney beans and cook for another 3-4 minutes. Season with salt and pepper. Ladle into bowls and top with fresh basil leaves and grated parmesan cheese. Buon Appetito!

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Tip: Can also use vegetables available during the current season.

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