Minestrone Soup

Developed the taste for this wonderful soup from Olive garden and tried until got the right taste.
On snowy cold nights, my heart pounds for warm and comfort food. This comes as a healthy and filling option on weekday nights. My Hubby seems to love it.  It is easy, all you do is pop vegetables, cook them in broth and season them.
I always cook this soup in big quantities and use it over the week for lunches.

This recipe serves 4-5.

Ingredients:
Olive Oil - 1/2 Tbsp
1 Small Onion - Diced
1 Jalapeño - Sliced
3-4 Celery - Diced
4-5 Garlic Cloves - Finely Chopped

1 Can Stewed Tomatoes  (14 oz) 

1 Can Red Kidney Beans (14 oz)

Chopped Vegetables - Carrots, Zucchini, Green Beans, Broccoli

1 Cup Boiled Pasta (Penne/Macaroni/Small Shaped)

1 Ltr Chicken/Veg Broth

Fresh Parsley Leaves
Shaved Parmesan Cheese (Optional)

Seasonings:

Salt

Crushed Black Pepper

Crushed Red Pepper

Italian Seasoning - Blend of Oregano, Parsley, Thyme and etc.

Procedure:

1. To a heated Dutch Oven/Big Pot add Olive Oil, Garlic, Onions, Celery. Saute fry for 2-4 mins till onions looks translucent.  Add carrots and zucchini to the pot, saute for few minutes on a low flame.

2. Add Stewed Tomatoes, Broth and rest of the vegetables. Season with black pepper, and cover the pot. Cook on medium flame for 30 mins. Add Italian Seasonings and crushed Red pepper.

3. Add the Pasta to the pot. Add salt to taste. (Remember, some broths have salt already).

    Cook for another 20 mins on low flame. (So, Pasta is not broken).

Garnish with Parmesan Cheese and Parsley Leaves.

Serve with Toasted Italian Bread.