Sandee's Minestrone Soup Recipe

By LyndaD

Ingredients

• 1 lg. Onion chopped
• 2 Stalks of Celery chopped
• 1 Clove Garlic minced ( I use more)
• 2 Tbls. Olive Oil
• 4 Tomatoes finely chopped or 1 15oz. can cup up tomatoes
• 2 Tbls. snipped Parsley
• 1 1/2 teas. dried Basil
• 1/2 tsp. pepper ( salt to taste)
• 1 Bay Leaf
• 32 oz. Low Sodium Fat Free Beef Broth
• 2 Cups desired vegetables (cubed potatoes, sliced green beans, sliced zucchini, chopped brocolli, slcied carrots)
• 3/4 cup or 1 can white kidney beans or great northern beans
• 1/2 Cup broken Thin Spagetti
• Grated Romano or Parmesean Cheese

Details

Adapted from facebook.com

Preparation

Step 1

In a large dutch oven, cook onion, celery and garlic in olive oil until onion is tender. Add tomatoes, parsley, basil, oregano, pepper bay leaf and beef broth. Add fresh Green Beans now so they will be tender. Bring to a boil, reduce heat, cover and simmer for 50 minutes.

Add desired vegetables except zucchini ( add salt if needed) Simmer covered until veggies are done. Add spagetti, zucchini and canned beans. Cook 15 minutes or more or until spagetti is done. Remove Bay Leaf. Sprinkle grated cheese over each serving.