Hearty Minestronemakes 8 generous servings
1 can chick peas drained and rinsed
1 can red beans drained and rinsed
1 can italian style stewed tomatoes
3 carrots diced
2 ribs celery diced
1 small onion diced
4 cloves garlic minced
1 zucchini diced
about 1 c cherry tomatoes
1/2 green pepper diced
1 t dried oregano
1 T kosher salt
1/2 t ground black pepper
8 c water OR chicken stock OR equivalent (aka Better than Bullion)
1 c V8 vegetable juice
2 T olive oil
4 oz cooked ditalini pasta
Heat olive oil in a large dutch oven or soup pot over medium high heat. Once hot add the onions, carrots & celery. Sautee vegetables for 5 minutes until the onion is translucent. Add garlic, stir well and sautee 1-2 minutes longer. Once garlic is very fragrant just before it starts to brown, add the tomatoes, juice & all. Stir well to get the garlic up off the bottom of the pan. Add everything else and bring up to a boil. Once it boils reduce to a simmer and allow to cook for 1 hour. Taste for season before serving, adjust salt & pepper if needed. When ready to serve place a small portion of cooked ditalini or other small shape pasta in the bowl and ladle the soup over top. Garnish with grated parmesean cheese if desired.
Nutrition Facts calculated at Spark People recipe calculator 8 Servings Amount Per Serving Calories 188.3 Total Fat 4.5 g Saturated Fat 0.5 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 2.6 g Cholesterol 0.0 mg Sodium 1,029.1 mg Potassium 491.5 mg Total Carbohydrate 31.9 g Dietary Fiber 5.8 g Sugars 4.3 g Protein 6.8 g
