Minnestrone Soup

By Bonnie T

Ingredients

• 1 cup water
• 1/2 cup dried kidney beans
• 4 cups chicken broth
• 2 small tomatoes chopped
• 1 medium onion chopped
• 2 small zucchini sliced
• 4 cloves garlic chopped
• 1/2 cup elbow macaroni
• 1 cup celery sliced
• 1 teaspoon dried basil
• 1/8 teaspoon pepper
• 2 bay leaves
• 4 ounces green beans 1-inch pieces
• 1 teaspoon salt

Details

Servings 10

Preparation

Step 1

Heat water and dried beans to boiling in large pot. Boil two minutes. Remove from heat. Cover and let stand one hour. Add water to cover beans. Heat to boil, reduce heat and simmer until tender, one to one and one-half hours (don't boil or beans will burst.) Add chicken broth, tomatoes, onion, garlic, macaroni, parsley, salt, basil, pepper and bay leaves to beans. Add celery. Heat to boiling, reduce heat. Cover and simmer until macaroni and vegetables are tender , ten to fifteen minutes. Remove bay leaves. Serve with Paremesan cheese.

1 can condensed chicken broth plus one soup can water equals 2 1/2 cups chicken broth.