Ingredients
2 medium carrots (diced into small cubes)
2 small zucchinis (diced into small cubes)
1/2 large onion (diced into small cubes)
6 celery stalks (diced into small cubes)
2 cloves of garlic (minced)
28 oz canned diced tomatoes
32 oz vegetable broth
15 oz canned great butter beans (drained)
15 oz canned Kidney beans (drained)
1 tbsp Italian seasoning
1 tbsp dry basil
1/2 cup noodles
1 tbsp Morella Grove olive oil
2 cups water
Instructions
Preheat the pot with olive oil, add zucchini, carrots, celery
and onions. Sautee for about 10 minutes, until vegetables
soften.
To the pot, add canned diced tomatoes. Season with Italian
seasoning and dry basil.
Add vegetable broth, noodles, kidney and butter beans.
Simmer for about 10 minutes. Depending on the thickness of
the soup, you can add 2 more cups of water to the mix.
Press garlic into the mixture and let it simmer for about 10
minutes.
Serve while the minestrone soup is still warm.
2 medium carrots (diced into small cubes)
2 small zucchinis (diced into small cubes)
1/2 large onion (diced into small cubes)
6 celery stalks (diced into small cubes)
2 cloves of garlic (minced)
28 oz canned diced tomatoes
32 oz vegetable broth
15 oz canned great butter beans (drained)
15 oz canned Kidney beans (drained)
1 tbsp Italian seasoning
1 tbsp dry basil
1/2 cup noodles
1 tbsp Morella Grove olive oil
2 cups water
Instructions
Preheat the pot with olive oil, add zucchini, carrots, celery
and onions. Sautee for about 10 minutes, until vegetables
soften.
To the pot, add canned diced tomatoes. Season with Italian
seasoning and dry basil.
Add vegetable broth, noodles, kidney and butter beans.
Simmer for about 10 minutes. Depending on the thickness of
the soup, you can add 2 more cups of water to the mix.
Press garlic into the mixture and let it simmer for about 10
minutes.
Serve while the minestrone soup is still warm.
