Tracy's Famous Minestrone Soup Recipe

MINESTRONE SOUP

________________ 

1 large Leek

2 carrots, chopped

1 zucchini, thinly sliced

4 oz. whole green beans

2 stalks of celery thinly sliced

3 tbsp. olive oil

6 1/2 cups vegetable stock

1-14 oz. can of chopped tomatoes

1 tbsp. fresh basil chopped

Italian seasoning (I just throw in whatever)

1- 14 oz. can Kidney Beans

1/3 cup Macaroni  (I put in a lot more!)

Parmesan Cheese (Optional)   


 P.S. DO NOT use Mozzarella, I know from experience!!

Step 1

Put all the fresh veggies in a large saucepan with olive oil. 

Heat until sizzling, then cover, lower the heat and "sweat" the veggies for 15 minutes, shaking the pan occasionally.

Step 2

In a large stock pot, add the stock or water, tomatoes, herbs and seasoning.  Then add the above veggies.  

Bring to a boil, then replace the lid and simmer gently for about 30 minutes.

Step 3

Add the beans and their liquid together with the pasta, and simmer for a further 10 minutes. 

Check the seasoning and serve hot with Parmesan cheese.

You can also eat this cold on a hot summer's day!

It can also be frozen and eaten another day.