Modern Minestrone

KelBel's Note:

I make this all of the time. It goes together in 5 minutes and on the table in 20.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 3 1/2 cups beef broth or 3 1/2 cups vegetable broth
• 1 1/2 cups water
• 1 (16 ounce) can crushed tomatoes
• 1 teaspoon basil
• 1 (15 ounce) can black beans, drained and rinsed
• 1 medium onion, chopped
• 1 large carrot, chopped
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 cup elbow macaroni
• salt and pepper
• 1/3 cup parmesan cheese

Directions:

1. In 4qt covered saucepan, bring broth, water, tomatoes, and basil to a boil.
2. Add remaining ingredients except parmesan.
3. Reduce to medium and simmer covered until macaroni is al dente, about 12 minutes.
4. Serve with parmesan sprinkled on top.

Reviews

[F-16 momma]

This was so easy and delicious as well! I threw it all (except the cheese) in the crockpot and used a can of Italian stewed tomatoes instead of crushed and it turned out great! My new go-to minestrone recipe...will definately make it again with different veggies...I think it could take just about anything. Thanks!

[Darling Nikki]

Loved this recipe! So simple and quick! I used boullioun as we didn't have stock and it turned out great (although a little salty). I added kidney beans as well as some celery. YUM! Served w/ crusty bread = just perfect! Thanks for sharing!

[bluemoon downunder]

SO easy and SO delicious: WOW! And like all soup recipes, very adaptable: if you don't have something on hand you can easily substitute something else. I made this pretty much to the recipe, except for using baby carrots and increasing the basil and garlic a tad. If I hadn't been planning on taking this to work for lunches during the coming week, I would have added some wine, perhaps inappropriately! I used my Vegetable Stock Vegetable Stock instead of water. Still amazed by how quick this was to make. Thanks, KelBel. I'll be making this often.