–From Melinda E.
Melinda shared this delicious soup with our family, and we’ve been making it ever since! It really is the BEST Minestrone Soup ever. Filled with delicious fresh ingredients when you can get your hands on them**, it also cooks up beautifully with shelf-stable ingredients. Melinda said it’s very forgiving –if you’re missing an ingredient, no worries. It still tastes great! Since she served it to us with scones and honey on the side, we always do the same. –Mellyn
- 1 1/4 cups dry shell pasta
- 1/4 cup freeze-dried green bell pepper
- 1 tablespoon onion powder
- 2 15-ounce cans diced tomatoes
- 6 cups water
- 3/4 cup dehydrated carrots (or 1 cup fresh)
- 1 diced zucchini (I use 1/2-1 cup freeze dried)
- 1 15-ounce can tomato sauce
- 2 teaspoons beef bouillon
- 1 Tbs parsley
- 1 Tbs oregano
- 1/2 tsp basil
- 1/2 tsp garlic salt
- 1 15-ounce can green beans
- 1 15-ounce garbanzo beans
- 1 15-ounce can kidney beans
- salt and pepper to taste
- 3 tablespoons parmesan cheese (optional)
- Cook pasta according to package directions.
- Setting beans aside, add rest of ingredients to a large pot.
- Bring to a boil; cover and simmer for 20 minutes or until veggies are soft.
- Add beans to soup, salt and pepper to taste, and bring back to boil.
- Ladel soup into bowls over pasta.
- Garnish with parmesan cheese, if desired.
**Melinda’s original recipe called for 1 pound ground beef and 1/2 cup celery. I left these ingredients out when planning my 19×19, but they’re readily available in dehydrated/freeze-dried formats.
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