Cupboard Stone Soup
soups & stews
2 tablespoons olive oil
2 cloves garlic; minced
1 small onion; chopped
2 cups diced zucchini
2 stalks celery; chopped
1 large carrot; grated
32 ounces chicken or vegetable stock; (2 cans)
14 1/2 ounces stewed tomatoes (1 can)
1/2 cup elbow macaroni; uncooked
1 pound canned cannellini beans, canned bab
flageolet beans or beans
1 cup frozen sweet peas; thawed
1/2 cup grated Parmesan cheese
Salt
Black pepper
Sauté garlic and onion in oil until light golden. Add celery and zucchini and sauté for 2 minutes more. Add all of the rest of the ingredients except the Parmesan cheese. Simmer for 10 minutes, stirring a few times, or until the pasta is cooked al dente. Stir in the Parmesan cheese, salt and pepper to taste and serve hot.
Yields: 8 1/2 cups
NOTES : A quick minestrone-style version using fresh vegetables, canned tomatoes and canned beans.
If you have the time you can cook your own beans for this recipe or use leftover cooked beans if you have them. 0 0 0 20189 0 0 342 5132 0 26386 0 3468 0 0 0
Contributor: Dee Bell
Yield: 8 servings
Preparation Time: 0:15
