Retha’s Minestrone Soup
Recipe Makes 9 Servings
This soup is scrumptious and extremely filling. I recommend using fresh garden veggies and herbs if possible.
4 cups vegetable stock
2 (14.5 ounce) cans stewed tomatoes
1 large potato, cubed
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 large head cabbage, finely chopped
2 tablespoons Italian seasoning
1 (15 ounce) can kidney beans
3 cups fresh corn kernels
1 large zucchini, sliced
1 cup uncooked orzo pasta
1 teaspoon turmeric
sea salt, basil, and lemon-pepper to taste
1. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
2. Stir in the beans, corn, zucchini, and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with turmeric, sea salt, basil, and lemon-pepper.