Italian Minestroni Soup
Here is my simple out of the pantry rendition.
Its winter and on chilly nights a nice bowl of hearty hot soup with fresh french bread certainly is welcome.
My Italian Herb recipe can be found HERE.
I try to keep a well stocked pantry with all of the things we use most. I am not one for getting up in the morning and HAVING TO VISIT THE MARKET to make lunch and dinner.
On whim I can cook up something good in an emergency or non-emergency for that matter.
- 1 pint jar of canned pork
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) green beans
- 1 can (15 oz.) garbanzo beans
- 1 can (15 oz.) kidney beans
- 1 can (15 oz.) corn
- 2 cans beef broth or consume
- 1 can large olives (drained)
- 1 Tbsp dry onions (Costco)
- 1 Tbsp my Italian Herbs
- 2 cups of chopped fresh spinach, chard or kale
- Salt to taste if needed
- In a large stock pot dump all of ingredients.
- DO NOT DRAIN any of the canned vegetables.
- Bring to a boil and lover the heat to low and simmer for about an hour.
- Everything is cooked already so you can eat the soup sooner but a slow simmer for the hour gives a really nice flavor.
- You can use any combination of vegetables you like.
- After all this is an end of the week left over soup.