A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Vegetarian Minestrone
- add review
- #3439
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 teaspoons olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot
1 cup drained canned cannellini beans
3/4 cup diced celery
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon coarsely ground black pepper
1 can (14.5 ounce size) diced tomatoes, undrained
1 clove garlic, minced
1/4 cup uncooked ditalini or elbow macaroni
directions
Heat oil in a large saucepan over medium-high heat. Add onion; saute 4 minutes or until lightly browned.
Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes.
Add pasta; cover and cook an additional 10 minutes.
added by
jmstwn1607
nutrition data
Nutritional data has not been calculated yet.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
see more vegetarian recipes
reviews & comments
January 12, 2013
Excellent soup of healthy vegetables. Great to eat on a cold winter day.
November 24, 2012
This is a great base recipe for making Minestrone Soup - make it several times in the Winter. I have been asked several times for the recipe. I make alterations like adding a can of dark red kidney beans, using seasoned diced tomatoes, adding a can of Italian green beans and use vegetable Broth instead of water. Tastes like the Olive Garden soup!!