Megan’s Easy Minestrone Soup

 

This soup was born from the days when Megan would look in the pantry/refrigerator and have to come up with dinner from whatever ingredients happened to be available.  Years later we have created a consistent and yummy soup!

 

1 lg Onion - diced

1 Tbsp Minced Garlic

1 Bell Pepper - any color

2 Small Broccoli Florets

1 Head Cauliflower 

1 Zucchini

2 Carrots 

5-7 Cups Chicken broth(veggie broth works too!)

1 28 oz Can Diced Tomatoes

1 28 oz Can Tomato Puree

½ lb Cooked Pasta

2 Drops Oregano Essential Oil

 

PREPARATION

 

Saute the onion in a tablespoon of olive oil until clear, 5-7 minutes.  Add the garlic and saute for 20 seconds more. Chop the raw veggies into bite sized pieces (smaller for younger kids) and add them and 5 cups of chicken broth and simmer until all of the veggies are softened about 20 minutes.  Add both cans of tomatoes and the cooked pasta and simmer for 10 more minutes.  Add 2 drops of oregano oil and let cool for 5 minutes

Serve with a warm crusty bread and a sprinkle of parmesan.

 

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