~Minestrone Soup~

1st Day of Spring- 2015

Looking at the snowflakes falling on Friday reminded me of Minestrone Soup!  It was the 1st day of Spring & I've been waiting for the piles of snow in our front yard to melt.  My Snow Crocuses are deep in the ground- waiting to pop up!  Just sayin'!  Snow meant chilly temps.  Chilly temps called for a bowl of hot nutritious soup!  What can be easier than locating the ingredients at hand & combining them?  Usually, I add 1 Potato cut into chunks into the pot, but it was not to be found.  Sometimes, you gotta' go with the flow & use what's on hand!  This Minestrone Soup tasted so good!      Yum!       

Minestrone Soup

Ingredients:
1 can Red or White Kidney Beans (15.5 ounce)
1 can Tomatoes, drained (16 - 28 ounces)
1 lb. Carrots - peeled & cut into slices or "baby carrots" 
1 box frozen Spinach - defrosted
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)

*1 washed/ cut into slices Zucchini- was in my fridge, so I added it into the pot.

Method:

1.  Drain Kidney Beans.  Rinse in cold water & drain.  Repeat again.
2.  Place Kidney Beans in large pot.
3.  Drain Tomatoes & cut into quarters.
4.  Add to pot.
5.  Rinse Carrots in cold water & drain.
6.  Add to pot.
7.  Add the remaining ingredients into the large pot.
8.  Stir.
9.  Bring to a boil.
10.  Reduce heat & simmer for 1 hour. Carrots should be tender.
11.  Place in bowls & enjoy along with a slice of Rye Bread.

Yes, there were extra portions!  After this yummy soup cooled the portions were placed in Ziploc Freezer container(s) & then in our freezer.  There will be other chilly days & a bowl of hot hearty soup will be defrosted for dinner! 

 **When reheating, add 1 can (14.5 ounce) Light & Fat Free Chicken Broth.

Enjoy!
Yummy!