Minestrone Soup with A Twist
By Melissa Caughey | Nov 26, 2012
4 cups chicken stock
1 28 oz. can diced tomatoes
1 can white Cannellini beans
1 cup dried cheese tortellini
1 tbsp. dried basil
1 tbsp. dried parsley
2 medium zucchini cut into bite size pieces
1 cup diced carrots
2 stalk celery- cut into bite size pieces
1 medium diced onion
3 cloves garlic
1 tsp. salt
1 tsp. black pepper
1/4 Parmesan cheese-the type in the can.
2 tbsp. olive oil
1/2 cup green beans
In a large soup pot, over medium heat, sauté the garlic, onions, celery, carrots, basil and parsley in the olive oil. Stir occasionally until the onions are translucent.
Add the chicken stock, tomatoes, salt, black pepper, zucchini and simmer over low heat for 30 minutes.
Next add the beans, tortellini, green beans, Parmesan cheese and simmer for 20 more minutes on low.
Ladle into bowls while piping hot and serve with crusty French bread.
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