Light Minestrone Recipe
- Roasted Vegetable Broth (about 8 cups)
- 3/4 cup elbow macaroni
- 1 14 1/2-ounce can diced tomatoes, drained
- 1 cup sliced green beans
- 3/4 cup chopped yellow crookneck squash
- 1 cup frozen green peas, unthawed
- 2 cups reserved cooked vegetables from Roasted Vegetable Broth
- 1/2 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- Bring broth to boil in large pot. Add macaroni; reduce heat and simmer 5 minutes. Add tomatoes, green beans and squash; simmer 5 minutes. Add peas and reserved cooked vegetables; simmer until macaroni and all vegetables are tender, about 5 minutes. Stir in basil. Season to taste with salt and pepper. Sprinkle soup with cheese and serve.
