Minestrone Soup

• 1 large can College Inn chicken soup
• 1 box Campbell's or Lipton chicken noodle soup
• 1 small potato, peeled
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 1 carrot, cut up into small pieces
• 1 Tbsp. basil, chopped
• 2 Tbsp. grated Parmesan
• 1 small can kidney beans
• 3 c. water
• 1 c. ditalini macaroni
• 1 Tbsp. olive oil

1. In large pot, combine can of chicken soup, 3 cups water and whole, peeled potato.
2. After it comes to a boil, add chopped onion, garlic and ditalini macaroni.
3. Boil for 5 minutes.
4. Add dry chicken noodle soup and carrot.
5. Cook on simmer for 15 minutes. Take out whole potato and mash in bowl with basil, oil and Parmesan cheese.
6. Add mixture to soup.
7. Add kidney beans and simmer for 10 minutes.
8. Enjoy!

chicken soup, campbells, potato, onion, garlic, carrot, basil, parmesan, kidney beans, water, macaroni, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080670 (may not work)