My most favorite recipe I’ve ever made has to be Minestrone Soup. It was actually one of the first soups I’ve ever made in my life. I had it once at Olive Garden, and from the on out, I was hooked! I knew I had to make it myself, so I searched and searched online for a good enough recipe, and finally I found one, but I changed it up quite a bit. And this is what you can do too once I give you the recipe.
Now here’s what you’re going to need:
Vegetable Broth (Enough to to make it soupy and cover all veggies, about 5-6 cans)
4-5 (or more, if you wish) large Potatoes (Skins removed, or kept, and chopped into small, not too small, pieces)
Okra (A handful perhaps, canned or fresh, though fresh is better)
Garlic (4-5 cloves, more or less if you want. I like more.)
Onions (1 medium)
Shredded Carrots
Diced Tomatoes (Omit, if you want OR use as much as you’d like.)
1-2 cups pasta (Shells or small pasta, pick your favorite. Whole wheat ones are good too, especially Ronzoni Whole Wheat egg noodles)
1/2 ca…