Jessie's Minestrone Soup
1 onion, chopped
6 stalks celery, chopped
1/2 red bell pepper, chopped (optional I had one in I need to use in my fridge but don't be afraid to make it without it if you don't have one)
9 medium sized carrots, peeled and chopped
3 T. minced garlic
2 T. olive oil
2 chicken breast, cooked and shredded or chopped(whichever you prefer)
2 qt. chicken stock
1-28 oz can crushed tomates
2 tsp salt
2 tsp oregano
1 tsp pepper
1 1/2 tsp basil
2 dried or fresh bay leaves
1/2 tsp ground sage
3 T. chicken bouillon
3-15 oz cans of cannelini beans, great northern beans, or pinto beans
1 cup frozen corn or you could use peas or green beans
1 cup cooked noodles~ I used macaroni but use whatever you like
1/2 bunch fresh parsley, chopped
Heat the oil over medium heat. Add the onion, celery,red pepper, carrots, and garlic and saute for 10-12 minutes until the veggies start to get tender. Then add all the rest of the ingredients except the noodles, corn and parsley. Bring to a boil turn down the heat and simmer the soup until the veggies ar tender. About an hour. Then add the cooked noodles, frozen corn and fresh parsley and continue to simmer it for an additional 30 minutes. Serve with homemade rolls or grilled cheese sandwiches. Remember to take the bay leaves out before eating it. You could also cut down the simmering time I just think the longer it simmers the better the flavor is of the soup.
Note:this makes a large 6 qt pot of soup so if you don't want that much just cut the recipe in half and it will still work out the same.
