Soup - egetarian Minestrone Soup (Gayle Lovette)

By chlovett10

Ingredients

• 2 teaspoons olive oil
• 3/4 cup chopped onion
• 3 cups water - ckicken broth- 2 cans & water)
• 2 cups diced or sliced zucchini
• 1 cup of sliced carrots
• 1 cupo drained canned cannollini beans
• 3/4 cup diced celery
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon coursely ground black pepper
• 1 can diced tomatoes, undrained (14.5 oz can)
• 1 can otel tomatoes and green chilies
• 1 garlic clove, minced
• 1/4 cup uncooked ditalini or elbow macaroni (very short tubular macaroni)
• 4 teaspoons of grated Parmesan Cheese

Preparation

Step 1

Heat oil in large sauce pan over medium heat. Add onion and saute 4 minutes or until lightly browned. Add broth and next 10 ingredients and bring to a boil. Cover, reduce heat to medium low and cook 25 minutes. Add pasta; cover and cook additional 10 minutes.

Ladle into bowls and sprinkle with grated Parmesan cheese.