My sister-in-law Erin makes a mean minestrone. And when she shared her secret recipe with me, I couldn't believe how simple it was! With her permission, I am posting it here for all moms who are in search of something delicious, healthy, hearty and EASY! Hallelujah!
Box of vegetable stock
15 oz can fire-roasted diced tomatoes
2 15 oz cans tomato soup
2 cans water
1 can stewed tomatoes
1 tsp minced garlic
1 small zucchini, diced
3 carrots, chopped
1 Tb minced onion
1 15 oz can kidney beans, drained
1 15 oz can garbanzo beans, drained
grated parmesan cheese
1 lb elbow macaroni, cooked al dente
Bring vegetable stock, tomatoes, tomato soup and water to a boil in a large pot.
Add garlic, zucchini, carrots, and onions and reduce heat to a simmer.
In the meantime, bring another large pot of water to a boil and cook the macaroni al dente.
When the vegetables have softened (about 15 minutes?) add the beans and cook for 5 more minutes, adding pepper, garlic salt and italian seasoning to taste.
To serve, dish out a ladle-full of macaroni in a bowl and pour soup over the pasta. Garnish with parmesan cheese.
So easy! So good!