As the weather cools down I’ve been pulling out my soup and chili recipes. I’m so excited for fall and the recipes that come with it. This is a recipe that I’ve made many many times. If you like minestrone soup, you’ll like this one. It’s very easy and involves close to no chopping. Opening cans is as hard as this recipe gets.
We’re still getting used to the lighting in our new house. So this isn’t the best picture, but don’t judge it! It really is tasty. I served these cool rolls that don’t require kneading on the side. By the way, this soup taste best the next day. I got this recipe from Better Homes and Gardens Cookbook.
Ingredients:
3 14-oz. cans beef broth
1 15-oz. can red kidney beans, rinsed and drained
1 15-oz. can garbanzo beans, rinsed and drained
1 14.5-oz. can stewed tomatoes, undrained*
1 11.5-oz. can vegetable juice (V8 juice)
1 6-oz. can tomato paste
2 tsp sugar
1 tsp dried italian seasoning, crushed
1 1/2 frozen mixed vegetables
2 c. cooked pasta (small shell, macaroni…)
2 cups fresh spinach leaves, cut into strips
Parmesan cheese (optional)
Directions:
In a large pot combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.
Stir in cooked pasta and spinach; heat through. Serve with a little parmesan sprinkled on top if desired.
* I like my tomatoes to be small so I either used petit diced tomatoes or I chop the stewed tomatoes.
* The recipe suggests making the soup the night before up to the point where you add the pasta and spinach. Then chill over night. After chilling, reheat the soup and add the cooked pasta and spinach. It really is better the next day.
*This recipe makes a lot. The recipe says it serves 8.
