Minestrone

Chef #1370004 cassandra's Note:

A Hearty Classic soup that everyone will enjoy To make ahead: Cover and store cooked soup for up to 1 week in refrigerator or up to 1 month in freezer. To reheat, cook chilled or frozen soup over medium heat till bubbly, stirring occasionally. Cook 3 to 5 minutes more, adding a little water, if necessary.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 3 cups water
• 1 (8 ounce) can red kidney beans , drained
• 1 (7 ½ ounce) can tomatoes , cut up
• 1 medium onion , chopped (1/2 cup)
• 1 stalk celery & leaves , sliced
• 1 medium carrot , thinly sliced
• 2 teaspoons beef bouillon granules
• ½ teaspoon dried oregano , crushed
• ½ teaspoon dried basil , crushed
• 1 garlic clove , minced
• 1⁄8; teaspoon pepper
• 1 small zucchini , halved lengthwise and sliced
• ½ cup tiny shell macaroni

Directions:

1. In a large saucepan combine all ingredients except zucchini and macaroni. Bring to boil, stirring occasionally. Reduce heat; simmer, covered, for 15 to 20 minutes or till vegetables are tender.
2. Stir in zucchini and macaroni. Cook, uncovered, for 5 minutes. Makes 4 main dish servings.
3. Nutrition facts per serving: 140 calories, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 650 mg sodium, 29 g carbs, 5 g fiber, 7 g protein.