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Jun 11, 2010

Minestroni Soup

3 large Containers of Chicken Broth - College Inn
1 large finely chopped onion
2 punches of chopped scallions
buy whole stalk Celery -with the leaves.   chop up leaves
1 bunch of celery -  peeled celery and cut into       chunks
2 bags of small carrots - cut into chunks
6 potatoes - cut into chunks
4 large zucchini - peeled, slice lengthwise, and cut into chunks (about thumb size)
1 container of cooking sauce.  (recipe on this blog) Always have some frozen!!!
A dash of: black pepper, garlic powder, onion powder.
grated cheese 1 tsp for each 24oz storage container
16 oz small pasta. cooked  aldente, rinse under cool water and strain.
1 can small peas.

1 can of each Pinto Beans, Black eye peas,       Red kidney beans, Navy beans and Pink Beans


In large deep pot: 
chicken broth, onions, scallions, celery leaves only, black pepper, garlic powder, onion powder.
bring to a full boil for  5 minutes.
then add:  carrots, potatoes, celery.  cook for 5 minutes.
then add:  zucchini
cook for another 5 minutes.

Add in Cooking Sauce.  This will give the soup color and flavor.
Let cook for 10 minutes. When zucchini is cooked Shut off flame. (zucchini will become clear)
Veggies need to be aldented. Cooked but a little bit firm. 
Then drain Peas and add.
Add all the cans of  Beans.  Do Not drain juice out of can of beans.
Stir and cook for about 3 minutes.


 

Add pasta to bowl of hot soup.  Add teaspoon of grated cheese.


Serve with Italian Garlic Bread. Recipe on this blog.


Yum - Yum your Done!!


NOTE:  Once you shut off heat, soup will still cook a little longer.
If freezing:  Veggies need to be cooked but, still a little hard.

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