minestrone soup

It is another brisk night, which is reason enough to make a tasty soup.

Tonight’s meal comes from Forrest’s Grammy, it is her famous minestrone soup. Two of the main reasons that this soup is such a huge hit is because it is Grammy’s recipe, who is known to be a great cook (and a wonderful art teacher), but it also comes from the heart of Mennonite country, Pennsylvania, so you know it has to be special!

This vegetarian minestrone soup is the perfect and healthy soup for a cold evening!

Ingredients:
32 oz low sodium beef broth
1 small squash, diced
1 small zucchini, diced
1 cup sliced carrots
1 cup chopped onions
2 cups canned tomatoes, chopped
1tsp crushed basil leaves
1/4 tsp oregano
1/4 tsp garlic powder
1tsp sugar
3/4 cup dry Bechtle thin soup noodles (or any thin noodle works)
salt and pepper, to taste

Directions:
1. Add above ingredients to a pot and heat to boiling. Bring to a boil and then and simmer for an hour and a half.

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*This recipe is super easy and it is incredibly delicious! If you feel so led, you can add in beans, sausage, cabbage, string beans, or spinach.