Garden Preserved Minestrone Soup
In this soup recipe we will be using 4 items that we preserved from our garden this past summer - they are:
1. Tomato Sauce
2. Frozen Corn
3. Frozen Green Beans
4. Dried Basil
1 large onion (peeled and chopped)
1 large carrot (peeled and chopped)
1 large stalk of celery (washed and chopped)
1 quart of Homemade Tomato Sauce (NOTE: my homemade sauce is full of vegetables like green peppers, carrots, zucchini, spicy peppers etc........therefore, if you are using store bought sauce then you will need to buy a chunky variety full of vegetables).
4 cups of Homemade Chicken Stock (or store bought is fine) (beef broth works well also) (Vegetarians: use vegetable broth)
1 cup Home-frozen Corn (store bought frozen is fine also)
1 cup Home-frozen green beans (store bought frozen is fine also)
1 tablespoon Home-dried Basil (store bought is fine also)
1 cup noodles (I use a Macaroni noodle but any noodle is fine)
ground black pepper to taste
1 tablespoon of butter or olive oil
1. Prepare the ingredients as listed above.
2. In a large stock pot saute the onion, carrot and celery in the butter or olive oil for about 5 minutes (see picture above).
3. Add the Chicken broth.
4. Add the Tomato Sauce, Basil and pepper to taste (see picture above).
5. Add the corn and green beans and bring to a boil and then simmer for 15 minutes.
6. Now add the noodles and cook until the noodles are al dente.
|I like a thick soup that requires some cutting and chewing (see the uncut green beans above) - this annoys my husband greatly so I don't always make it this way.|
Serve immediately and ENJOY!!