Kathy smith's hearty minestrone soup

8 servings

Ingredients

Quantity Ingredient
1 medium Onion; slice thin
¼ teaspoon Garlic; mince
½ tablespoon Olive or canola oil
8 ounces Ready-cut tomatoes; or
2 cups Fresh tomatoes; chop
16 ounces Frozen mixed italian-style; vegetables
1 cup Tomato or v8 juice
1 cup Reduced-sod chicken or beef; broth
1½ teaspoon Sugar
1 teaspoon Italian seasoning
1 tablespoon Fresh basil; chop (1 to 2)
⅛ teaspoon Pepper
½ cup Macaroni noodles
1 15 ounce ca great northern beans; drain
¼ cup Parmesan; shred

Directions

WALDINE VAN GEFFEN VGHC42A

In large soup pot, saute onion and garlic in oil over medium heat until onion is soft. Add tomatoes, veggies, tomato juice, broth, sugar and seasonings. Bring to boil and add macaroni and beans. Reduce heat and cover. Simmer approximately 20 minutes. If soup is too thick add more tomato juice or water. Serve with 1 tb Parmesan sprinkled on top. 1 cup: 127 calories.

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