October 31, 2005

Minestrone Soup


Ingredients:

64 oz vegetable broth
24 oz crushed tomatoes
14 oz kidney beans, drained
1 cup onions, chopped
1 medium eggplant, chopped
2 small zucchini, chopped
4 carrots, cut into coins
4 stalks of celery, chopped
4 cloves garlic, chopped
1/2 cup fresh basil
1/2 cup fresh spinach
1/2 cup frozen peas
1/2 cup frozen green beans
1/2 lb ditalini pasta (or other small pasta)

Directions:

In a large pot with a cover, bring vegetable broth, onions, garlic, celery and carrots to boil. Add tomatoes, zucchini, peas, green beans, kidney beans and eggplant and cook through. Cover and return to boil. Add pasta and cook 10 minutes. Add spinach and basil. Stir through and serve.

1 comment:

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.