Creamy Minestrone Soup

Introduce

Chef :

ingridbagnariol

Creamy Minestrone Soup

I recently came across this recipe that I used to make many years ago. It still tastes as good as I remember! You can add other vegetables such as green beans or broccoli, depending on what you have on hand.

Ingredient

1 Tbsp

olive oil

1/2 cup

chopped onion

1 clove

minced garlic

2 1/2 cups

beef broth

1-14 ounce

can tomato sauce

1-14 ounce

can kidney beans

1 cup

water

diced carrots

1 stalk

diced celery

small chopped potatoes

chopped zucchini

1/2 tsp

basil

1/2 cup

small shell shaped pasta

2 Tbsp

flour

2 cups

milk

to taste

Salt and pepper

4 slices

bacon cooked and crumbled (optional)

Cooking instructions

* Step 1

Saute onion and garlic in olive oil.

* Step 2

Stir in beef broth, tomato sauce, kidney beans, water, carrots, celery, potatoes and basil. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes or until vegetables are tender.

* Step 3

Add pasta and zucchini. Cover and simmer 10 minutes longer or until pasta is tender.

* Step 4

Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to soup mixture. Cook and stir over medium heat until mixture boils and thickens a bit. Add salt and pepper to taste.