Meals for the Road: Minestrone Soup

Minestrone is a hearty winter soup that can be cooked out in the truck using an electric/induction cooktop, or made at home on the stovetop to be sealed up and sent along on the road. The other perk, is that minestrone is a kitchen sink soup – and provides a prefect landing pot for leftover vegetables, and even various meats!

 Ingredients

2 cans (16 oz each) – Petite or Crushed Tomatoes

1 cup – Chopped Carrots

1 cup – Chopped Celery

2 cups – Chopped Zucchini

¼ cup – Diced Onion

1 clove – Diced Garlic

¼ cup – Parmesan Cheese

1 cube – Beef Bullion

2 cups – Water

2 cups – Pasta Shells

1 tsp – Dried Sweet Basil

Salt & Pepper to taste

* 1 can (15oz) of Cannellini or Kidney beans can also be added for added protein

Preparation

2. Chop all vegetables (one could also use 4 cups frozen mixed vegetables if on the road or in a hurry).

3. Add 2 cups of water to your pot, and bring to a boil. Once the water is boiling, add 1 cube Beef Bullion and stir until dissolved.

4. Add 2 cans of petite or crushed tomatoes (I use one of each), cover pot, and bring to a boil for 15 minutes.

5. Season with 1 tsp dried sweet basil.

6. Reduce heat to medium (or a slow simmer) and add all of the chopped vegetables. (You can also add a can of beans if for added protein, if you like!) Replace cover and continue to simmer for 30 minutes, stirring occasionally.

 

 

7. Add ¼ cup parmesan cheese, and stir until cheese is no longer visible (about 3 minutes)

8. Add 2 cups pasta shells, increase heat to medium high (or a low boil) and cook, stirring occasionally for 10 minutes (or until pasta is tender).

Salt & pepper to taste – Enjoy!