MINESTRONE SOUP

By JanV

A nice hearty soup, great with Parmesan cheese sprinkled on top!

Ingredients

• 3 cups water
• 2 cups vegetable broth
• 2 cups chopped tomatoes
• 1 cup sliced carrots
• 1 cup sliced celery
• 3/4 cup chopped onions
• 3 Tbsp. red wine
• 1/2 tsp. dried oregano
• 1 clove garlic, minced
• 1/2 tsp. salt or to taste
• 1/4 tsp. pepper
• 2 cups sliced zucchini
• 1 cup diced, peeled potatoes
• 1 1/2 cups cooked kidney beans
• 1/4 cup chopped fresh parsley
• 3 Tbsp. small shells or other pasta

Details

Servings 8

Preparation

Step 1

Place the water, broth, tomatoes, carrots, celery, onions, wine, oregano, garlic, salt & pepper in a 4-quart pot. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes. Add the zucchini beans, potatoes, parsley and shells. Cook 20 minutes longer, or until potatoes are tender. Variation: Use a 14 1/2 oz. can whole peeled tomatoes (undrained) instead of fresh tomatoes.