Tonight we had Mom’s Minestrone Soup for dinner. It  is an easy meal and we always end up making enough for two meals. Since we are so busy that is always a good thing!

Start by sauteing 1 large onion and 1 garlic clove with 2 tablespoons of olive oil in a large pot or Dutch oven. Add 7-8 quarts of vegetable stock, 3 chopped carrots, 2 medium potatoes (chopped), 1 can of kidney beans (undrained), 1 6-ounce can tomato paste, 2 sliced leeks, 1 teaspoon oregano, and 1/2 teaspoon of thyme. Cook on simmer for about 2 hours.

If you are going to eat it that day, add 1 1/2 cups of macaroni, 1 chopped zucchini, 2/3 cup frozen peas and 1/2 cup chopped parsley. Cover and cook for 20 minutes and serve it up for your hungry crew.

If you think that you will end up with leftovers, cook the macaroni separate and just add some macaroni to each soup bowl before serving the soup. ‘

It was a filling and delicious meal – as always! Thanks Mom!

 

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