Tuesday, November 08, 2005


1 cup thinly sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1 small zucchini, sliced
2 cans (14.5 oz. each) chicken broth
2 cups water
1 can (28 oz.) diced tomatoes, undrained
1 can (15.5 oz.) dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 cup frozen Italian-style green beans
1 tsp.dried oregano
1 tsp. dried basil leaves
1/2 cup grated parmesan cheese

Combine all ingredients in a 6-quart Dutch oven, except parmesan cheese.
Bring to a boil; reduce heat.
Cover, simmer 20-25 minutes or until vegetables are crisp tender.
Sprinkle each serving with parmesan cheese.


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