It's been a while since I've made a pot of Minestrone Soup. It's also been a very long time since I've had the "common cold" (that seems to be lasting forever right now). So glad that I always get the yearly flu shot! The "common cold" is unpleasant enough.
About an hour ago my Dutch Oven pot & cover were located and I was on my way to make a batch of this easy, yummy hot hearty soup! Woohoo!
1 can Red or White Kidney Beans (15.5 ounce)
1 can Tomatoes, drained (16 - 28 ounces)
1 Potato, cut into small chunks, if available
1 Cup Green Beans - defrosted
1 box frozen Spinach - defrosted
1 lb. Carrots - peeled & cut into slices or "baby carrots"
1 Cup Elbow macaroni
4 cans Light & Fat Free Chicken Broth (14.5 ounce each)
1/4 teaspoon Black Pepper
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/4 teaspoon Garlic Powder (optional)
- Drain Kidney Beans. Rinse in cold water & drain. Repeat again.
- Place Kidney Beans in large pot.
- Add the remaining ingredients into the large pot.
- Bring to a boil.
- Reduce heat & simmer for 1 hour. Carrots & potato chunks should be tender.
- Place in bowls & enjoy.
**When reheating, add 1 can (14.5 ounce) Light & Fat Free Chicken Broth.
With a little more snow predicted for tomorrow, "Oh no!" this just may be a repeat dinner tomorrow evening!
Minestrone is an easy nutritious yummy soup to make. I usually have the ingredients in my well stocked kitchen. Do you keep these ingredients in your kitchen?