Minestrone Soup

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Minestrone Soup

Here's a recipe I picked up during my vegetarian years, this one's really easy and can feed an ARMY. Whenever I make it I always end up with enough leftovers for 2-3 days of work lunch, and it's 100x better reheated anyway. You will need:

1 large can whole stewed tomatoes
1 can tomato sauce
1-2 vegetable or chicken bouillon cubes
1/2 bag of pasta (macaroni or small shells are the best)
1 bag of frozen vegetables (whatever's on sale--I like the frozen "stew" vegetables with the whole baby onions)
1 can of beans or chickpeas
Spices

Directions: In a big soup pot, make the bouillon according to the package instructions (generally 1 cube to 1 cup water). Add the tomato sauce and tomatoes, cooking on medium heat until it begins to boil; mash up the whole tomatoes, then pour in the vegetables. Season to taste with oregano, rosemary, salt, pepper, and 1-2 whole bay leaves. Once vegetables start to cook, add the pasta and beans. Cook until the pasta's done.

Note: you may end up having to adjust the liquid, adding some water or more bouillon in order to get it "soupy" enough for your taste.

Submitted by Tiana Bodine
www.FrugalFamilyRecipes.blogspot.com