Minestrone Soup Recipe

This recipe brings visions of an old world minestrone soup recipe tomatoes and herbs complement the vegetables nicely and give this soup a light and refreshing taste. Great on a spring day when you want to eat light.

Ingredients -

4 cups Vegetable Stock
2 (14.5 ounce) cans Stewed Tomatoes
1 large Potato, cubed
1 Onion, chopped
2 stalks Celery, chopped
2 Carrots, chopped
1 large ead Cabbage, finely chopped
2 tablespoons Italian Seasoning
1 (15 ounce) can Cannelini Beans
3 cups fresh Corn Kernels
1 large Zucchini, sliced
1 cup uncooked Orzo Pasta
Salt and Fresh Ground Pepper to taste

Preparation:

In large soup pot, combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and italian seasoning. Bring to boil and reduce heat. Simmer 15 minutes.

Stir in the beans, corn, zucchini and pasta; simmer 10 to 15 more minutes until the vegetables are tender.

Season with salt and pepper.

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