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.
- 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
- 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.
- Stir the mixture and season with salt and pepper to taste
- Cook on medium-low for 45 minutes.
- 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.
- Serve warm topped with grated Parmesan cheese