Quick Minestrone Soup (Frugal Food Thursday)

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Here at the Frugal Follies household, we've been trying to cut back on carbohydrate foods.  That's really a challenge when you're trying to save money as well!

A few nights ago, I made a tossed salad with leftover chicken, but it didn't seem like enough for a dinner.  I remembered that I had homemade chicken stock in the fridge, which I had made a few days earlier.  I combined the stock with canned tomatoes and kidney beans, vegetables, and just a small amount of veggie macaroni to make a yummy, quick minestrone soup!

Here's the recipe:

QUICK MINESTRONE SOUP

2 tbsp olive oil
1 onion, chopped
2 celery ribs, thinly sliced
1/2 cup Barilla veggie macaroni
1 quart chicken stock
1 14-oz can chopped tomatoes
1 can kidney beans, drained
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
salt and pepper to taste

Heat the oil in a skillet over medium high heat.  Saute the onions in the oil for 2-3 minutes.  Add the celery and saute for 3-5 minutes more.  Remove from heat.

Cook macaroni according to package directions.  Drain and set aside.

In a large soup pot, combine the chicken stock and tomatoes with their juice.  Bring to a boil, then lower heat to a simmer.  Add the beans, vegetables, and spices.  Simmer on medium-low heat for 10 minutes.  Add the macaroni and cook for another 2-3 minutes or until macaroni is headed through.

Serves 4-6.

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