Yesterday I made another one pot wonder for dinner. It was cold and rainy and I couldn’t think of anything more fitting than a hot bowl of soup.
This minestrone soup recipe was recently published in Rachael Ray’s magazine. It’s quick and easy to throw together and went perfectly with grilled cheese sandwiches. I loved the flavors and will add this into my regular rotation of repeat recipes. Plus I’ve got plenty of leftovers for the rest of the week now too!
Tomato Minestrone Soup
2 tablespoons extra-virgin olive oil
1 pound zucchini, cut into strips lengthwise (discarding the seedy centers), then cut into small pieces
2 ribs celery with leafy tops, finely chopped
1 small carrot, finely chopped
1 onion, finely chopped
1 bay leaf
3 cloves garlic, minced
salt and pepper to taste
32oz (4 cups) chicken stock
15oz can cannellini beans, rinsed
15oz can crushed tomatoes
1/4 pound ditalini pasta
1. In a soup pot, heat the oil over medium-high heat. Add the zucchini, celery, carrot, onion, bay leaf and 2 cloves garlic; season with salt and pepper. Cook until the vegetables are tender, 7 to 8 minutes.
2. Stir in the chicken stock, beans and tomatoes and bring it to a boil. Add the pasta and cook until al dente.