MACARONI MINESTRONE SOUP
Fresh Ingredients
2 small zucchini, diced
1 1/2 c. frozen mixed vegetables
2 cloves crushed garlic
Storage Ingredients
1 c. macaroni
3 cans chicken broth (14.5 oz.)
1 can crushed tomatoes with Italian seasoning (15 oz.)
1 can kidney beans (15 oz.)
Boil all the ingredients together just until zucchini and macaroni are tender, about 8-10 minutes, being careful not to over cook. Divide into serving bowls and sprinkle with grated Parmesan cheese.
Heidi said I could share this recipe. You can visit her site at www.franticallysimple.com This is flat-out the best minestrone soup I’ve ever tasted and I couldn’t believe how easy it was to prepare. You have to try this recipe and tell me what you think. Cozy never tasted so good.
Tags: easy soup, every-day recipes, favorite minestrone, food storage, pasta dishes, three-month supply
October 22nd, 2008 at 2:10 pm
Thanks for the glowing endorsement.
Instead of making out my menu I have been doing important internet research (read: wasting time online).
Your post reminded me how much I like this recipe (she said modestly). I think I’ll make it tonight.
So…my time wasting was actually well spent. Thanks.
Heidi
October 22nd, 2008 at 3:03 pm
Tallk about endorsement—when you told me that you selected this recipe to be served at a Stake YW’s activity in Washington D.C. and that each one of your cooks could easily manage the production with every pot of soup turning out just as good as the next, I knew the recipe was a winner. (on the Stake level)