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| | Thirty Minute Minestrone 4 cups of water
2 cups of miniature peeled carrots
15 ounce can of Great Northern beans, rinsed and drained
14 ounce can of peeled Italian plum tomatoes, cut up
1 cup of chopped onion
4 teaspoons of beef bouillon granules
1 teaspoon of bottled minced garlic
1/2 teaspoon of dried basil, crushed
1/2 teaspoon of dried oregano, crushed
1/4 teaspoon of black pepper
9 ounce package of frozen, no salt added Italian green beans
1 small zucchini, halved lengthwise and sliced
1/2 cup of elbow macaroni, alphabet macaroni or broken spaghetti, uncooked
1/4 cup of grated or shredded Parmesan cheese |
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In a large saucepan, combine the water, carrots, beans, tomatoes, onion, bouillon granules, garlic, basil, oregano and pepper. Bring to a boil over high heat. Add the green beans, zucchini, and pasta. Return to a boil. reduce the heat, cover, and simmer for 10 minutes or until the pasta is done. Spoon into bowls and sprinkle each serving with Parmesan cheese. Serves 6 |
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