Sunday, April 10, 2016

Minestrone Soup with Shell Noodles

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"Soup for the soul" is definitely a saying for a reason, its like tea, it has a way of making everything better. I had a cold I couldn't kick and anytime I get sick I make it a point to do everything I can to get rid of the sickness as quick as possible. You know the drill "drink lots of fluids, rest, and eat soup". As much as I like Minestrone soup I had never made it myself so I decided to give it a go. It turned out great and made me feel better!
 
 
Minestrone Soup with Shell Noodles
 
8 oz. medium shell noodles
Dash of Salt, pepper, garlic powder, Italian seasoning, and celery seasoning
 1 Tbsp. olive oil
3 cans vegetable broth
64 oz. low sodium V8
1 cup water
3 beef bouillon cubes
1 can diced tomatoes (Italian style with juice)
3 bay leaves
7.5 oz. (1/2 large can) garbanzo beans
7.5 oz. (1/2 large can) dark red kidney beans
1/4 cup fresh shredded spinach leaves
2 sliced zucchinis
2/3 cup sliced white onion
2/3 cup sliced celery
1 cup frozen cut green beans
1 cup frozen corn
1 cup chopped fresh carrots
 
 
Cook noodles al dente and set aside
 
Meanwhile add olive oil to a large pot or Dutch oven and preheat
 
Add zucchini, onions and all dry seasonings and saute' until translucent
 
Add all other ingredients and mix
 
Bring soup to a boil then simmer on low covered for 1 hour
 
Add noodles and continue to simmer for another 20 minutes
 
Let cool and serve
 


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