G
Guest
Guest
ingredients
14 oz can chicken broth OR: 3 chicken bouillon cubes and 1 ¾ cups of water heated
in a microwave for 4 ½ minutes
2 14 oz cans Italian stewed tomato’s- cut up
1 ¾ cup water
¾ cup v-8 juice
1 can red kidney beans
1 can Italian green beans, use scissors to cut each green bean in half, use half a can
½ white or yellow onion diced
1 zucchini’s diced
1 yellow squash diced
½ red bell pepper diced
½ green bell pepper diced
1 carrot shredded with a potato peeler then diced or cut into small pieces
1 stalk celery diced
1 cup shredded cabbage – after shredding, using knife, and slice in half the shredded cabbage
1 TABLESPOON basil- snipped fresh OR: 1 teaspoon of dried basil crushed
¼ teaspoon garlic powder
¼ teaspoon rosemary
½ teaspoon crushed bay leaf
¼ 9oz bag of mini shells, BEST: USE 2 TABLESPOONS of mini shell pasta
Pepper & Salt to taste Hint: use pepper mill
Parmesan Cheese
preparation
Directions:
Step 1
In a stockpot or Dutch oven (I use a stock pot) combine broth, undrained stewed tomato’s (after you cut them: hint: open can, put in bowl, using 2 knifes slice at tomato’s until cut up) water, all of the vegetables, v-8 juice, kidney beans, and seasonings. After each addition, stir the soup. Add dried mini shelled pasta- only 2 Tablespoons. Stir often.
Step 2
Bringing to a boil then immediately reduce heat to simmer, covered for 20 minutes.
Step 3
Serve soup topped with Parmesan
14 oz can chicken broth OR: 3 chicken bouillon cubes and 1 ¾ cups of water heated
in a microwave for 4 ½ minutes
2 14 oz cans Italian stewed tomato’s- cut up
1 ¾ cup water
¾ cup v-8 juice
1 can red kidney beans
1 can Italian green beans, use scissors to cut each green bean in half, use half a can
½ white or yellow onion diced
1 zucchini’s diced
1 yellow squash diced
½ red bell pepper diced
½ green bell pepper diced
1 carrot shredded with a potato peeler then diced or cut into small pieces
1 stalk celery diced
1 cup shredded cabbage – after shredding, using knife, and slice in half the shredded cabbage
1 TABLESPOON basil- snipped fresh OR: 1 teaspoon of dried basil crushed
¼ teaspoon garlic powder
¼ teaspoon rosemary
½ teaspoon crushed bay leaf
¼ 9oz bag of mini shells, BEST: USE 2 TABLESPOONS of mini shell pasta
Pepper & Salt to taste Hint: use pepper mill
Parmesan Cheese
preparation
Directions:
Step 1
In a stockpot or Dutch oven (I use a stock pot) combine broth, undrained stewed tomato’s (after you cut them: hint: open can, put in bowl, using 2 knifes slice at tomato’s until cut up) water, all of the vegetables, v-8 juice, kidney beans, and seasonings. After each addition, stir the soup. Add dried mini shelled pasta- only 2 Tablespoons. Stir often.
Step 2
Bringing to a boil then immediately reduce heat to simmer, covered for 20 minutes.
Step 3
Serve soup topped with Parmesan