Minestrone Soup with Pasta Beans & Veggies

Minestrone Soup with Pasta Beans & Veggies


3 cups vegetable or chicken broth

1 cup tomato puree

1 can kidney beans, drained

3 cloves finely diced garlic

1 cup carrots finely diced

1 cup potato finely diced

1 cup celery stalk finely diced

1 cup onion finely chopped

1/2 teaspoon dried rosemary or fresh

1/2 teaspoon dried oregano or fresh

Salt and ground black pepper to taste

1 cup boiled pasta (I used elbow pasta)

1 cup zucchini finely diced

Fresh grated Parmesan cheese

3 tablespoons butter

2 tablespoons oil


In a pot add butter, oil, garlic, rosemary, oregano, onions. Cook onions for 2 minutes and then add celery, carrots, potatoes, zucchini, beans, salt, pepper and combine broth. Cover and cook on medium heat for 30 minutes.
Two minutes before the soup is done cooking add boiled pasta.  Remove cover and taste for salt and black pepper. Ladle soup into bowls and grate fresh parmesan cheese over top. Serve hot with bread.
Recipe courtesy by Gratify Cooking

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