During the winter, I, like most people, probably find great comfort in soups. I feel like I search for soup recipes more than others because they're easy to make and simply put, they keep you warm.
I have tried to make minestrone soup two times now, and both times have not been successful. The first time was an utter fail. I wasn't giving up though, I was going to try it again.
Well, the second wasn't a complete failure but I wasn't very excited about the fact that my soup keeps turning into a pasta dish. GRRRR. I'm still posting this recipe, maybe you can try it and tell me what you think. Even better, if you have a recipe for minestrone soup, please send it to me to try.
I can see that my noodles are way to big, but I like to use what I have on hand. Next time I won't use noodles that size.
I would also like to add that I did enjoy this meal, it was good. That is mainly why I'm adding it, the flavor was great. But I'm still searching for the perfect minestrone soup.
Ingredients
- 1 28 ounce can diced tomatoes with Italian herbs
- 2 cups water
- 1 14 ounce can garbanzo beans (chickpeas), rinsed and drained
- 1 cup low-sodium vegetable or chicken broth
- 1 medium yellow sweet pepper, chopped
- 2 teaspoons Italian seasoning or 1 teaspoon each dried basil and garlic powder
- 1 cup dry rigatoni or penne pasta
- 2 cups baby spinach
- Shaved Parmesan and/or fresh basil (optional)
Directions
- In a Dutch oven combine the tomatoes, water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.
- Stir in spinach. Ladle into soup bowls. Top with Parmesan cheese and/or fresh basil.
Give it a whirl and send me your feedback.
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