Minestrone Soup with Cheese Rolls
3 tablespoons olive oil
1 small white onion, finely minced
½ cup frozen Italian green beans
¼ cup minced celery
4 cloves garlic, minced
2 (15 ounces) cans red kidney beans (**sale** $0.75)
2 (15 ounces) cans great northern white beans(**sale** $0.75)
1 (14 ounces) can diced tomatoes, drained (**sale** $1.09)
½ cup shredded carrots (**sale** Organic $1.29/1 lb. bag)
½ cup chopped zucchini
2 Tablespoons fresh parsley, minced
1 ½ teaspoons dried oregano
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach (**sale**$1.69)
½ cup elbow pasta (**sale** 48 oz. $3.00)
1 bag Rhodes Dinner Rolls (**sale** 3/$10.00)
¼ cup butter, melted
½ cup grated Parmesan cheese
Heat oil in a large stock pot over medium heat. Saute onion, celery, green beans and zucchini for 5 minutes or until onions are tender and translucent. Add vegetable broth, drained tomatoes, beans, carrots, hot water, and spices. Bring soup to a boil, reduce heat to low and simmer for 20 minutes. Add spinach leaves and pasta and simmer for an additional 20 minutes. (Soup can be thickened with a little cornstarch and cold water if desired.)
Pour Parmesan cheese in a shallow bowl and set aside. Roll frozen rolls one at a time in melted butter and then roll in Parmesan cheese – working quickly – butter will re-freeze on roll. Place prepared rolls in desired pan. Cover with plastic wrap sprayed with non-stick cooking spray. Let rise until double in size and bake according to package directions.
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