Minestrone Soup

Minestrone Soup


Ingredients

○ 2 quarts tomato juice
○ 1 zucchini, diced
○ 1 onion, diced
○ 2 carrots, diced
○ 3 cloves garlic, minced
○ 2 Tbs. Italian seasoning (or ground oregano, baisil, parsley)
○ 1 bay leaf
○ 2 cans (19 oz.) red kidney beans, rinsed
○ 8 oz. pasta (like Rotini)
○ Salt and pepper to taste
○ Parmesean cheese for garnish
○ A few Tbs. of olive oil for sauteeing


Recipe
1 - Heat oil in bottom of large stock pot and saute zucchini, carrots, onion, garlic, and Italian seasonings until the zucchini and carrots are about cooked through, about 20 minutes.
2 - Add the tomato juice and bay leaf and bring to boil. Set to simmer for 20 more minutes with lid on top.
3 - Meanwhile, cook pasta according to package directions or until al dente.
4 - Remove bay leaf from the soup. Drain the pasta and add to the soup. Stir and serve. Salt and pepper as desired and garnish with parmesean cheese.