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Vegetable Minestrone Soup
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Salads - Soups - Sidedishes
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| Sub
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None
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| Servings |
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8
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| Preptime |
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10
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Ingredients |
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2 tablespoons olive oil or vegetable oil
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2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
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2 cloves garlic, minced
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1/2 teaspoon dried rosemary leaves, crushed
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4 cups Vegetable Broth
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1 can (about 14.5 ounces) diced tomatoes, drained
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1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
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1/2 cup uncooked(rotini)
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1/4 cup grated Parmesan cheese (optional)
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Instructions |
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Heat the oil in a 6-quart saucepot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp.
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Stir the broth and tomatoes in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
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Increase the heat to medium. Stir in the beans and pasta and cook for 10 minutes or until the pasta is tender. Serve with the cheese, if desired.
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Originally Submitted
2/9/2011
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0 Out of 5 from
0 reviews
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