Wednesday, November 19, 2008

Weeknight Italian Soup

I created this last night and it was a huge success.

4 Cups Chicken Broth/Stock
2 Cans Zucchini in Tomato Sauce
1 Can White Beans (Drained and Rinsed)
1 Can tomatoes with Italian Seasonings
1 Cup Macaroni (I used organic whole wheat, but use what you have)

Combine the first 4 ingredients in a medium saucepan and heat until just boiling. Simmer for 10 minutes. Add the dried pasta, cover and simmer for 15 minutes or until pasta is cooked.

I made this as a side to homemade chicken fingers, but hubby ended up eating only the soup. I just had the left overs for lunch. Yum!

1 comment:

Gina @ Six in the Country said...

Oh that sounds soooo yummy!