- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken stock
- 1 (14 ounce) can beef broth
- 1 1/2 cups water
- 2 (6 ounce) cans tomato paste with basil (such as Hunt's®)
- 1 (14.5 ounce) can diced tomatoes with jalapenos
- 2 potatoes, diced
- 3 stalks celery, chopped
- 1 zucchini, chopped
- 3 carrots, chopped
- 1 (15 ounce) can garbanzo beans, drained
- Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.
- Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.
05/08/2018
recipepes.com
Bek's Minestrone Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
