Minestrone Soup

Happy Monday!

This afternoon I started feeling a little off. Then my throat started feeling scratchy. I got home things got worse from there. Sooo… to help myself feel better I decide to make some minestrone soup.

The soup is soooo easy and yummy!

Note: a Parmesan rind is the rind of an authentic round Parmesan cheese. You can find a “slice” of real Parmesan cheese in the “cheese section” at HEB. The rind is the “hard part” and has a ton of flavor, which is great for soups.

INGREDIENTS:

• 2 cans (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1/4 cup sun-dried tomato pesto 
• 1 Parmesan rind
• 4 cups vegetable stock
• 2 cups water
• 1 cup carrots, sliced
• 1 1/4 cup celery, sliced
• 1 1/2 cup white onion, diced
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 sprig fresh rosemary
• 2 bay leaves
• salt and pepper to taste
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 1/2 cups zucchini, sliced
• 1 1/2 cups elbow pasta
• Finely shredded Parmesan cheese, for serving

DIRECTIONS:

1. In a stock pot add the 2 cans diced tomatoes, 2 tablespoons tomato paste, ¼ cup sun dried tomato pesto, Parmesan rind, 4 cups vegetable stock, 2 cups water, sliced carrots, sliced celery, diced onions, minced garlic, oregano, rosemary, and bay leaves.
2. Stir the mixture and season with salt and pepper to taste
3. Cook on medium-low for 45 minutes.
4. Then add in red kidney beans, garbanzo, zucchini, and pasta and cook on medium-high heat for an additional 15 minutes until pasta is tender.
5. Serve warm topped with grated Parmesan cheese