Minestrone Soups

Ingredients

• 2            Quarts low-sodium bouillon
• 1 ¾        Cups canned Italian peeled tomatoes
• 1            Medium onion, chopped
• 2            Rib celery, cut into 1” pieces
• ¼           Cup chopped parsley
• ½           Teaspoon Oregano
• 1/8        Teaspoon pepper
• 1            Clove garlic, minced
• 1 ¾        Cup canned chickpeas, rinsed, and drained
• 1            Cup cubed zucchini
• 1            Cup fresh or thoroughly defrosted frozen peas
• 1            Cup diced carrots
• 1            Cup chopped cabbage
• ½           Cup uncooked white rice or orzo pasta
• ½           Cup crated Parmesan cheese
•               Chopped fresh parsley

Method

1. In kettle, combine bouillon, tomatoes, onion, celery, ¼ cup parsley, oregano, pepper, and garlic. Simmer, stirring occasionally, 20 to 30 minutes.
2. Add chickpeas, zucchini, peas, carrots, cabbage, and rice or pasta; simmer and additional 20 to 25 minutes or until vegetables and rice or pasta are tender.
3. Before serving, taste soup and adjust seasoning if needed.

Pour soup into large bowls of grated parmesan cheese and chopped parsley separately