Now that fall is here, and the days are cooler, I tend to make a lot more soups, and one of my family's favorite is this Minestrone Soup.
I always keep cans of beans in my pantry for an easy to make meal like this one. This is a wholesome soup specially if you are on a vegetarian diet. If you prefer using dried beans, ( I have to admit, they are better to use, than cans) soak them overnight, then next, day, replace the water and cook them on medium-low low heat until tender.
1 large onion, chopped
3 tbsp oil
2 carrots, chopped
2 celery, chopped
3 tomatoes, cubed
1/2 tsp garlic powder
1 tsp oregano
1/4 tsp paprika
1 tsp vegeta
1 cup elbow macaroni
1 –370 ml. can of light brown beans
1-250 ml. can dark beans in tomato sauce
Salt and pepper, to taste
1 tbsp minced parsley
Place chopped onion in a large stock pot. Add oil and a splash of water and sauté until translucent.
Add chopped carrots and sauté for 2-3 minutes longer.
Add celery, tomatoes, garlic powder, paprika, and vegeta and about two quarts of water and cook until vegetables become softer. You can add more water later if it’s needed.
Add macaroni and cook until tender, for about 10-12 minutes.
Mix in beans and season with salt and pepper and cook for a few minutes longer for flavours to blend.
Serve with fresh parsley.
TIP: For a more wholesome version, use pasta made with whole wheat flour, rather than white flour.