Minestrone Soup
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A italian take on minestrone soup, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 c. thinly sliced carrots
- 1 c. sliced celery
- 1/2 c. chopped onions
- 1 clove garlic, minced
- 2 Tbsp. margarine
- 2 cans (15 oz.) Chef Boyardee Beefogetti
- 1 can chickpeas, drained
- 2 c. water
- 2 beef bouillon cubes
- 1/2 tsp. salt
- 1/4 tsp. crushed basil
- 1/4 tsp. pepper
- Parmesan cheese
Method
In a 2-quart saucepan, saute carrots, celery, onions
and garlic in margarine.
Add remaining ingredients except cheese. Simmer, covered, for 15 minutes.
Top each serving with Parmesan cheese. Serves six.
Rate:
