After trying some of the best soup I'd tasted in a while, I came up with my own version that in my opinion may just have it beat! Gee whiz the smell coming from the kitchen with his soup is fantastic and paired with a simple grilled cheese sandwich it makes for a perfect and quick Monday night meal.
The following recipe is based on what I used that I had on hand. I use pasta sauce and tomatoes that I canned last year. The pasta sauce is purposely pretty chunky with tomatoes and I love it! It's also a great chance to use frozen vegetables that have been laying around in the freezer for who knows how long.
I also used basil that I froze last year from the garden. It's so simple to do and handy to have. You just chop it up fresh, place it by the tablespoonful in ice cube freezer trays, top with water and freeze. Once they are frozen just pop them out and put them in freezer bags to use whenever a recipe calls for fresh basil. Fantastic in soups like this one!
Monday Night Minestrone
1 medium sized can spaghetti sauce or pizza sauce
1 large can diced tomatoes, undrained
2 chicken bullion cubes, or 2 cups chicken broth
4 cups water
1 chopped onion
1 bag mixed vegetables such as a bag of frozen carrots, celery and onion
1/4 teaspoon garlic powder
1 Tablespoon fresh basil or 1 teaspoon dried basil
1 cup each zucchini and squash (from the garden last year)
3/4 cup macaroni noodles, uncooked
In a large pot combine the first 8 ingredients, bring to a boil and let cook for 20 minutes. Add zucchini, squash and noodles. Cook for 10 to 15 minutes more stirring often to prevent noodles from sticking to the bottom.
Serve with shredded Parmesan cheese on top and a grilled cheese sandwich on the side. Absolutely scrump and lucky for me it goes perfect with my Antiques Roadshow!