Minestrone Soup

This soup uses vegetable stock for the base and then goes on beautifully from there. Fresh corn, zucchini and cabbage join potatoes, carrots and celery. And lots of beans. This thick, thick soup cooks for only half an hour and is perfect. Thick broth, te

• Calories: 399 Calories

Ingredients

• 1 onion, chopped
• salt and pepper to taste
• 2 stalks celery, chopped
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (15 ounce) can kidney beans
• 2 carrots, chopped
• 1 cup uncooked orzo pasta
• 4 cups vegetable stock
• 2 tablespoons Italian seasoning
• 1 large zucchini, sliced
• 1 large potato, cubed
• 1 large head cabbage, finely chopped
• 3 cups fresh corn kernels

Recipe Instructions

Step 1

In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.

Step 2

Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.