Ken's Minestrone Soup

Chock full of beans and tomatoes and carrots and onions. Parsley, basil, oregano and bay leaves make an appearance too. And a splash of cayenne. Makes eight servings.

• Calories: 225 Calories

Ingredients

• 2 tablespoons olive oil
• 1 pinch Italian seasoning
• 2 bay leaves
• 1 tablespoon minced garlic
• 1 onion, thinly sliced
• 1 (15 ounce) can kidney beans
• 1 pinch dried oregano
• 2 large carrots, diced
• 1 (15 ounce) can green beans, drained
• 1 small zucchini, sliced
• ¼ teaspoon dried parsley
• 1 pinch cayenne pepper
• 1 pinch dried basil
• 1 (15 ounce) can cannellini beans
• 1 (29 ounce) can Italian-style stewed tomatoes
• 2 tablespoons vegetarian chicken flavor seasoning

Recipe Instructions

Step 1

In a large 4 to 5 quart saucepan, heat olive oil over medium heat. Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 5 minutes.

Step 2

Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan. Fill each can with water, and add the water to the saucepan. Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup; stir well. Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer 30 minutes.