This soup started with leftover cooked chicken and is grew vegetable by vegetable into one of my favorites soups.
Minestrone Soup
2013-06-13 12:24:35
Ingredients
- 2 Tbsp of olive oil or vegetable broth
- 1 large cooked chicken breast, diced
- 1 onion chopped
- 1 cup carrots, chopped
- 1 cup celery, sliced
- 3 garlic cloves, put through a garlic press of chopped finely
- 4 mushrooms, cut into six pieces
- 1 zucchini, quartered and sliced
- 1 1/2 cup of green beans (I used frozen)
- 2 cans of pinto beans, drained
- 1 can (14.5 oz) of diced roasted tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups of vegetable broth
- 1 Tbsp of dry Italian seasoning
- 1 tsp of dry basil
- 1 tsp of dry oregano
- 1/4 tsp of cayenne pepper (you can use more if you want it spicier)
- Pasta - your choice. We use Trader Joe's brown rice pasta.
Instructions
- Heat oil or broth in large pan on stove over medium heat.
- Add onion, carrots and celery and cook for 3 minutes stirring often.
- Add cooked chicken. Cook for another 2 minutes, stirring often.
- Add garlic, drained beans and roasted tomatoes and tomato paste. Stir well.
- Heat to boil and then turn to simmer. Cover and cook for 20 minutes.
- Add mushroom, zucchini, green beans, 2 cups of vegetable broth and spices. Stir well. Cover and simmer for 20 minutes.
- Cook Pasta per package directions. See note.
- When ready to serve. Place some cooked pasta in the bowl and ladle the soup on top.
- Parmesan cheese can be sprinkled on top.
Notes
- I like to cook my pasta separate when using in soups so it doesn't mush up in the leftover portion.
- This soup is very delicious without the meat for a yummy vegetable soup.
- Place soup in individual freezer containers for future meals.
Deliciously Inspired http://www.deliciouslyinspired.com/
Saute the carrots, celery and onion…
Time to add the pinto beans, tomatoes,
Time to let the ingredients blend….
Hi Debbie
Visiting from Katie’s hop. Your soup looks delicious. I also love the photo of your dad.
Angel
Thank you Angel. I actually ate the rest of the soup for lunch and believe it was better after the flavors had blended in refrigerator for a few days. Thanks for stopping by,
Debbie
I love soups, even in the summer time! visiting thru Katherine’s Corner party.
Hi JoAnn,
Thanks for stopping by. I agree soups are good all year round and are a wonderful way to add veggies into my diet. I visited your blog and think your bathroom turned out great.