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QUICK MINESTRONE




Source of Recipe


PAMPERED CHEF


List of Ingredients




1 C. CARROTS, THINLY SLICED
1 SMALL ZUCCHINI, SLICED
1/2 C. ONION, CHOPPED
1/2 C. SLICED CELERY
2 CANS (14 1/2 OZ. EACH) CHICKEN BROTH
2 C. WATER
1 CAN (28 OZ.) DICED TOMATOES, UNDRAINED
1 CAN (15 1/2 OZ.) DARK RED KIDNEY BEANS, RINSED AND DRAINED
1 C. MEDIUM SHELL PASTA, UNCOOKED
1 C. FROZEN ITALIAN-STYLE GREEN BEANS
1 TSP. EACH: DRIED OREGANO LEAVES AND DRIED BASIL LEAVES
2 OZ. (1/2 CUP) PARMESAN CHEESE, GRATED

Recipe



THINLY SLICE CARROTS AND ZUCCHINI. CUT EACH ZUCCHINI SLICE IN HALF. CHOP ONION. COMBINE ALL INGREDIENTS EXCEPT PARMESAN CHEESE. BRING TO A BOIL; REDUCE HEAT. COVER; SIMMER 20-25 MINUTES OR UNTIL VEGETABLES ARE CRISP-TENDER. GRATE PARMESAN CHEESE, SPRINKLE OVER EACH SERVING. YIELD: 6 SERVINGS.