Minestrone

Following the pattern of inexpensive meals, I have another tasty recipe that costs very little to make. (Can you tell it’s a slim week here?)

This recipe is adapted from one I found on allrecipes.com and the original can be found here. Here is my version, which is flavorful and almost addicting. If you have rolls, or the time to make rolls, it makes a very filling meal.

3 tbsp oil
1 small onion, diced
2 carrots, diced
1 zucchini, thinly sliced
4 ounces frozen green beans
2 stalks celery, diced
4 cups beef stock (the original recipe calls for veggie stock and would make it vegetarian but this is what I have on hand)
4 chopped tomatoes, or 1 can diced tomatoes with liquid
2 cups white beans, cooked and drained, or 1 can, drained
1 tsp salt
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/4 c elbow macaroni

Saute the onion and carrot in oil over medium heat until onion is translucent and carrot begins to soften. Add zucchini, green beans, and celery. Continue to saute but be careful not to scorch the onions, for a total of about 10 minutes. Add stock, tomatoes, beans*, and seasonings. Bring to a boil, then cover and reduce heat to low, simmering 30 minutes or so. Add macaroni and cook, uncovered until tender.

*If you use canned beans, add them with the macaroni.

This makes a decent sized pot of soup and is very inexpensive to make. I made it last night and ate four bowls. I couldn’t stop.