Minestrone Noodle Soup

2 quarts chicken broth
1 can of black beans
1 small red pepper
3-4 medium carrots
1/4 cup of fresh rosemary
3 cloves of fresh garlic
1 Tablespoon of tomato paste
Salt and pepper to taste
3 cups elbow pasta
2 teaspoons of extra virgin olive oil
Romano grated cheese (optional)

Serves:6


Preparation: Cut the fresh rosemary leaves into small pieces. Peel the garlic away from the outer shell and cut into thin slices. Place into a small bowl. Chop pepper and carrots into bite size pieces and set aside.

Cooking Instructions: In a large cooking pot, set the heat on medium and saute the olive oil and garlic. Cook for 30 seconds and then add the chicken broth. Let the liquid come to a rolling simmer and add the carrots & peppers. Cook until carrots are almost done then add black beans and juice from the can. Add the tomato paste, salt and pepper. Continue to cook on medium-low for 8 minutes. In a separate large cooking pot, boil water with a sprinkle of salt. Cook the elbow noodles as instructed on the box and drain. Add the cooked pasta to the broth and taste. Add salt and pepper if necessary.



Serve hot and sprinkle with rosemary. Grated cheese is optional.



During the Fall & Winter I make different types of soup each week. Sometimes I will make enough to freeze and will just pull them out on a day that I don't feel like cooking or for a quick lunch. Make a soup bowl out of it, pour in a mug and sip it or dip saltines in it. Everyone has their own favorite way to eat soup! How do you eat your soup? Share it in comments if you would like!