Soup

Minestrone Soup

Name: Minestrone Soup
Yield: 4
Ingredients: 3 14 oz cans of beef broth; 1 15 oz can of kidney beans; 1 15 oz can of organic garbanzo beans; 1 14.5 oz can of stewed tomatoes, undrained; 1 11.5 oz can V8; 1 6 oz can tomato paste; 2 tsp sugar; 1 tsp dried Italian seasoning, crushed; 1 1/2 cups loose pack frozen mixed veggies; 2 cups cooked bowties (farfalle, or any shape you prefer); 2 cups spinach leaves; Finely shredded Parmesan cheese

Serves 4

5/5(0 reviews)

Minestrone Soup

Category: SoupServes: 4Rating: 5/5

Minestrone Soup

Ingredients

3 14 oz cans of beef broth
1 15 oz can of kidney beans
1 15 oz can of organic garbanzo beans
1 14.5 oz can of stewed tomatoes, undrained
1 11.5 oz can V8
1 6 oz can tomato paste
2 tsp sugar
1 tsp dried Italian seasoning, crushed
1 1/2 cups loose pack frozen mixed veggies
2 cups cooked bowties (farfalle, or any shape you prefer)
2 cups spinach leaves
Finely shredded Parmesan cheese

Instructions

1- In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, V8, tomato paste, sugar and Italian seasoning. Bring to boiling; add mixed veggies. Reduce heat. Simmer, covered 10 minutes until veggies are tender.
2. Stir in cooked pasta and spinach; heat through. If desired, sprinkle with Parmesan cheese.

Cooking Tips

• Read through all instructions before starting
• Prep all ingredients before cooking
• Adjust seasonings to taste
• Let rest for best results

Storage

• Store leftovers in refrigerator
• Best consumed within 2-3 days
• Can be frozen for up to 3 months
• Reheat gently before serving

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