Alilia's Minestrone Soup
1 medium russet potato, cubed
7 or 8 baby carrots, chopped
2 teaspoons dried onion flakes
1 to 2 teaspoons dried garlic granules
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon dried parsley flakes
1 bay leaf
1/2 to 3/4 cup uncooked whole grain brown rice penne
2 cups cooked pinto beans
1 (10 ounce) can diced tomatoes with green chilies
1 teaspoon sea salt
1. Bring potato and carrot to a boil in about 8 cups water. Cook for about 10 minutes.
2. Add onions, garlic, parsley, oregano, basil and bay leaf. Cook another 5 minutes.
3. Add pasta and cook until pasta is done, about 10 to 15 minutes. Add cooked beans, tomatoes and salt.
4. Cook another 5 to 10 minutes until potatoes are completely cooked and flavor has soaked into all the vegetables and beans. Serve hot!
This is a great soup if you're not feeling well. The green chilies make the soup just warm enough to make you feel all warm inside and helps get those sinuses loosened up. My husband said it's like soup with a kick! Enjoy!
Source of recipe: I was trying to use up some cooked beans, and came up with this.