Minestrone Soup

     Today we  had a soup that was an immediate hit!  Besides being delicious, it was also incredibly easy to make! Only a few minutes of prep time, then let it cook and you are done!  This recipe makes only a couple of bowls, so make sure you double or triple it for great leftovers.
     I added more beans than what is called for here (1 can instead of 1/4 cup) and loved it, Malissa said she thought it would be better a bit less beans than what I put in.  Still, it is definitely a permanent keeper in our recipe book!


TIP: Soup is a great way to get in your vegetable quota for the day, AND you can make a bunch and freeze the leftovers for a meal later! 

Minestrone Soup

1/4 Cup Diced Onion
1 Stalk Celery, Sliced
1 Carrot, Peeled and Diced
3/4 Cup Water
1 Bay Leaf
1 10 oz Can of condensed tomato soup
1/2 Cup Green Beans
1/4 Cup Chickpeas (Garbanzo beans)
1/4 teaspoon garlic powder
1/2 teaspoon parsley
Salt and Pepper, to taste

Pour water into medium saucepan, add onions, celery, carrots, and other seasonings, simmer 20 minutes or until carrots are tender.  Stir in remaining ingredients, simmer 5 more minutes.  Remove and discard Bay leaf.

I'm not usually a soup fan for a meal, but this is a GREAT exception!