2 1/2 cups frozen vegetable medley (corn, green beans, carrots. lima beans)
1 cup canned chick peas or white beans or any other beans, drained and rinsed
1/2 potatoe, finely diced
1/3 cup uncooked pasta shells or elbows
1 tsp salt
Dash of apple cider vinegar
Instructions
In a large pot, heat oil. Add onion, garlic, and celery, and saute for about 2 or 3 minutes.
Add tomatoes and crush with a large spoon or a potato masher. Add water or broth and spices and bring to a boil. Reduce heat, cover and simmer for about 30 minutes.
Smash garlic cloves with a spoon and stir into soup. Add frozen vegetables, beans, potatoes and pasta. cook for 20 to 30 minutes more, or until everything is tender.
Add salt and vinegar; simmer for a few more minutes. Serves 6 to 8.
Originally Submitted
9/26/2009
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