Easy Minestrone
- 1 teaspoon vegetable oil
- 1 large onion
- 2 stalks celery
- 2 carrots
- 2 teaspoons minced garlic cloves
- 900 ml low sodium vegetable broth
- 398 ml diced tomatoes
- 540 ml mixed beans, canned
- 2 tablespoons tomato paste
- 2 teaspoons italian seasoning
- 18 teaspoon fresh black pepper
- 14 cup parmigiano-reggiano cheese, grated
- 14 cup basil pesto (from a jar)
- 4 liters water
- 2 cups macaroni
- Take out equipment and ingredients.
- In the morning:.
- Heat oil in a large stove-top pot at med-high.
- You can also omit the oil and prepare this soup in a slow cooker on low 6-8 hours.
- Finely chop onion adding to pot as you cut.
- Slice celery and carrots thinly and add to pot as you cut.
- Add garlic.
- Gradually add vegetable stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese and pesto.
- Cover with lid and simmer on low heat until dinner.
- When you get home for dinner:.
- Preheat oven to 350 degrees F. Fill a large stove-top pot with water and bring to a boil for macaroni.
- Add macaroni to boiling water.
- Cook according to directions on box.
- Drain.
- Serve macaroni in the bottom of each bowl and pour hot soup on top.
- Serve with crostini rubbed with a garlic clove, and how about a nice glass of Cape Jaffa Siberian shiraz to go with that?
- Enjoy!
vegetable oil, onion, stalks celery, carrots, garlic, tomatoes, tomato paste, italian seasoning, fresh black pepper, cheese, basil pesto, liters water, macaroni
Taken from www.food.com/recipe/easy-minestrone-329055 (may not work)