Minestrone Soup

serves 15-20, makes two meals!  $4.90, which is 33¢ per serving.

2 c. diced tomatoes (3 medium), or 1 (15 oz.) can diced tomatoes with juice ~ $1

4 stalks celery ~ .30

2 carrots ~ .35

1 whole onion ~ .25

2 garlic cloves ~ ???

16 c. water ~ free

16 oz. whole wheat or garden shells ~ $1

16 oz. frozen chopped spinach, or four cups fresh spinach ~ $1

16 oz. pkg. dry beans, cooked ~ $1

1 tsp. Italian seasoning or oregano

Salt and pepper to taste

Chop the onion, celery, and carrot.  Put it in a pot on medium high heat, sprinkle with salt and pepper, and cook until fragrant.  Add the tomato, garlic, and half the water, and simmer 1 hour until veggies are tender.

Add beans and shells, adding more water if necessary.  Cook until shells are tender, adjust seasonings.  You can stir in some tomato paste if you want it more tomato-ey.

Mr. Minestrone says: Freeze me for days when you’re too tired to cook!

Cheese Toast:

Heat broiler.  Lay 10 slices of bread on a cookie sheet or jelly roll pan.  Sprinkly 6-8 oz. sharp chedder on bread.  Broil until melted.  (this method toasts one side, and the underside will be soft and untoasted.  If you want your bread toasted on both sides, put plain bread under broiler for a minute or until browned, then flip over and add cheese, and stick back under the broiler.  Watch it – it doesn’t take long and burns quick!

Sorry, no picture.  My camera lost its war with the kids.  But my generous sister loaned me hers this week because really, how can I blog if I can’t take pictures of my dead plants and my soup?

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Tagged as: crazy cheap cooking, dry bean recipes, frugal food, Soup, vegetarian