Ingredients:
1 c Carrots
1 sm Zucchini, sliced thin & cut in half
1/2 c Onion, chopped
1/2 c Celery, sliced
2 cans 14 1/2 oz Chicken broth
2 c Water
1 can (28 oz) diced tomatoes
1 can (15.5 oz) Kidney beans, rinsed, drained
1 c Shell pasta
1 c Frozen green beans
1 tsp Oregano
1 tsp Basil
1/2 c Parmesan cheese
Directions:
Combine all ingredients except parmesan cheese in 6 qt saucepan. Bring to boil. Reduce heat. Cover and simmer 20-25 minutes or until vegetables are crisp-tender. Serve with cheese sprinkled on top.
Yield: 6 servings
I made this the other day even though I was lacking celery, oregano, basil, onion, and pasta. I used free range chicken broth and an extra large can of diced tomatoes. I added herbes de provence, salt and pepper. It tasted super bland, so I added some red wine (maybe 1 1/2 cups) and red pepper flakes in hopes of achieving some flavor. It actually turned out very tasty and I will add the wine and red pepper again even with the regular ingredients.
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