Vegetable Minestrone Soup

Name: Vegetable Minestrone Soup
Yield: 12 servings
Ingredients: 2 garlic cloves, pressed; 2 cups (500 mL) thinly sliced carrots; 1 onion, chopped; 4 cans (14.5 oz or 284 mL each) chicken broth; 2 cups (500 mL) water; 1 can (28 oz) diced tomatoes, undrained (about 3 1/2 cups/875 mL); 2 cans (15.5 oz each) kidney beans, rinsed and drained (about 3 1/2 cups/875 mL); 1 1/2 cups (375 mL) uncooked medium shell pasta (12 oz/350 g); 2 cups (500 mL) frozen Italian-style green beans; 2 tsp (5 mL each) dried oregano leaves and dried basil leaves; 4 oz (125 g) Parmesan cheese, grated (1 cup/250 mL)

Chock-full of colorful vegetables, this easy and delicious homemade soup will satisfy everyone.

Ingredients

2 garlic cloves, pressed
2 cups (500 mL) thinly sliced carrots
1 onion, chopped
4 cans (14.5 oz or 284 mL each) chicken broth
2 cups (500 mL) water
1 can (28 oz) diced tomatoes, undrained (about 3 1/2 cups/875 mL)
2 cans (15.5 oz each) kidney beans, rinsed and drained (about 3 1/2 cups/875 mL)
1 1/2 cups (375 mL) uncooked medium shell pasta (12 oz/350 g)
2 cups (500 mL) frozen Italian-style green beans
2 tsp (5 mL each) dried oregano leaves and dried basil leaves
4 oz (125 g) Parmesan cheese, grated (1 cup/250 mL)

Directions

Combine all ingredients in All-Purpose Pot except Parmesan cheese. Bring to a boil; reduce heat. Cover; simmer 12-15 minutes or until vegetables are crisp-tender. Sprinkle each serving with grated cheese.