SOUTH DAKOTA MINESTRONE SOUP
- Two (2) cups diced zucchini
- One (1) 14½ ounce can of Italian-style stewed tomatoes
- Half (½) cup ditalini (small tubular-shaped pasta), uncooked
- One (1) 16 ounce can red kidney beans, drained
- One Eighth (1/8) teaspoon pepper
- One (1) ten ounce (10 oz) package frozen peas and carrots, thawed
- Two (2) cloves garlic, minced
- Half (½) cup grated Parmesan cheese
- Two (2) 16 ounce cans one-third-less salt style chicken broth
SOUTH DAKOTA MINESTRONE SOUP PREPARATION:Combine first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pasta is done, stirring occasionally. Stir in cheese; ladle into bowls.
- Two (2) cups diced zucchini
- One (1) 14½ ounce can of Italian-style stewed tomatoes
- Half (½) cup ditalini (small tubular-shaped pasta), uncooked
- One (1) 16 ounce can red kidney beans, drained
- One Eighth (1/8) teaspoon pepper
- One (1) ten ounce (10 oz) package frozen peas and carrots, thawed
- Two (2) cloves garlic, minced
- Half (½) cup grated Parmesan cheese
- Two (2) 16 ounce cans one-third-less salt style chicken broth
SOUTH DAKOTA MINESTRONE SOUP PREPARATION:Combine first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pasta is done, stirring occasionally. Stir in cheese; ladle into bowls.
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