Marylee's Minestrone Soup

By Marylee

This is the fastest soup that I make. It is as nutritious as you want it to be and any other seasonal vegetables can be substituted or added.

Ingredients

• 3 TB. olive oil
• 4 carrots, peeled, sliced and quartered or as many as you want
• 2 - 4 small zucchini, sliced and quartered
• 1 pound Italian flat string beans
• 1 onion, diced
• 1 tsp. OREGANO
• salt, to taste
• GROUND PEPPER, to taste
• 16 ounces water
• 32 ounces tom ato sauce
• pasta
• Freshly grated pecorino Romano cheese

Preparation

Step 1

Heat oil and all vegetables. Sweat the vegetables and add water, tomatoe sauce, oregano, salt and pepper. Cook for about 30 minutes. Add pasta and cook until pasta is done. Serve topped with freshly grated pecorino Romano cheese.


Notes: I use a 32 ounce jar of arrabiata sauce for a dose of heat. Also, to save calories and add protein, I use soy noodles.