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Minestrone Soup – This looks so easy, hearty, and delicious!

This soup was so good. I will be eating it for breakfast, lunch and dinner until its gone.

Yield: 8 servings (serving size: 1 cup)

Ingredients

  • 2 (15-ounce) cans kidney beans, undrained
  • 2 1/2 cups water
  • 1 1/2 cups diced zucchini
  • 1 cup chopped leek, green part only
  • 3/4 cup sliced celery
  • 1/2 cup diced carrot
  • 1 bay leaf
  • 1/3 cup dry red wine
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon cracked black pepper
  • 2 garlic cloves, minced
  • 1 (8-ounce) can no-salt-added tomato sauce
  • Parmesan Cheese, for sprinkling
Preparation
Place 1 can of kidney beans in a food processor, and process until smooth.

Spoon bean purée into a Dutch oven; stir in remaining can of kidney beans, water, and the next 10 ingredients (water through tomato sauce). Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Stir in the elbow macaroni; cook, uncovered, an additional 10 minutes or until tender. Serve hot with a sprinkling of Parmesan cheese.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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