Michele's Minestrone Soup
While sitting in the work space cube, Michele, my sell mate and PC companion, came in with some warmed up Minestrone Soup for her lunch. It smelled heavenly! Michele had reviewed Chicken! I suggested to include her recipe in the book. Here it is!
Ingredients
- 3 chicken bouillon cubes
- 3 C water
- 2 C cubed cooked chicken (optional)
- 3 C Campbell's Tomato Juice
- 1/2 t oregano
- 1/2 t basil
- 1/4 t marjoram
- 1 clove garlic, minced
- 4 carrots, sliced
- 2 zucchini, sliced
- 1 large potato, diced
- 1/2 onion, chopped
- 1 can kidney beans, drained
- 2 oz macaroni shells or elbows
- Grated cheese
Instructions
- MODERN KITCHEN NOTES (2026 clarification; the original directions simply say to cook the listed ingredients for 30–40 minutes): Combine the bouillon cubes and 3 cups water in a soup pot, then add the tomato juice, oregano, basil, marjoram, garlic, carrots, zucchini, potato, onion and drained kidney beans.
- Bring to a simmer and cook until the vegetables are tender, allowing approximately 30–40 minutes as indicated in the original recipe. Add additional water if needed for the desired soup consistency.
- Add the macaroni and cook until tender, according to its package cooking time. If using the optional already-cooked chicken, add it near the end and heat thoroughly.
- Serve sprinkled with grated Parmesan, mozzarella or Monterey Jack cheese. Serve with crackers or garlic bread, as suggested in the original recipe.