With the Nor'Easter that is finally leaving my area, the last few days have
been rainy, damp, and definatly soup weather. For those of you who have been
getting snow, please send some my way, things look too drab in the winter
without a little snow to dress things up. Anyway, back to the soup. I just
thought I'd share with you my quick Minestrone soup recipe.
1 good sized bag of frozen vegetables for Soup (any mixed frozen veggie will
4-6 cups water
1 tsp veggie broth powder
1 can kidney beans with liquid (I use the salt free ones)
1 tsp thyme
1 tsp garlic powder
1 tbs, oregano
1 tbs parsley (dried because I didn't have fresh)
1/4 tsp ground sage
1 can tomato sauce
1 cup macaroni (any pasta will do)
In a soup pot mix all the ingredients except pasta. Simmer for 1/2 hour or
more. Take off heat and add pasta. Serve when pasta is tender. Serve with
bread and a salad.
Notes: I tend to make this soup in the morning, let it sit and cool all day
and reheat at dinner time adding the pasta at the reheat stage. This allows
the flavors to blend a little more.