Minestrone Soup

At Rachael McCauley’s house 11/2014 – yum!

Soup:

Nonstick spray coating

1 C carrots, sliced or julienned

1 C celery, sliced

1 C sliced zucchini or yellow summer squash

2/3 C chopped onion

½ (15-ounce) can garbanzo beans, rinsed and drained

5 C chicken broth

1 or more C pasta (elbow macaroni, tri-colored rotini, small shells, or bow-ties), cooked

1 14-ounce can diced tomatoes

Herb Pistou

Herb Pistou:

2 T fresh basil or 2 tsp dried

2 tsp fresh rosemary, snipped, or 1/3 tsp dried & crushed

2 cloves garlic, minced

¼ tsp pepper

½ tsp salt

1 tsp olive oil

Spray a large stock pan with nonstick spray coating; Add carrots, celery, zucchini, and onion. Cook for 10 minutes.

Stir in beans and broth.

Bring to a boil; reduce heat.

Simmer for 15 minutes.

Boil pasta in separate pan.

Make herb pistou.

Stir in pasta and tomatoes and Pistou. Heat through.

For Pistou

Combine herbs, garlic, pepper, sale and olive oil in small bowl.