Minestrone Soup and Italian Breadsticks

We just had Minestrone Soup. Minestrone soup is one of my favorite recipes, so I thought I would share :) This is perfect for a rainy day, especially with homemade breadsticks :) I will slowly be adding my favorite recipes and linking them in my recipe tab on my blog, that way I can have a whole cook book online to share with everyone.

Pasta Fagioli Soup (Minestrone)

2 cans (14 oz each) chicken broth

1 can (15 oz) Kidney beans, rinsed and drained

1 can (14 oz) diced tomatoes, undrained

2 medium zucchini, quartered lengthwise and sliced

1 Tbsp olive oil

1 ½ tsp minced garlic

1 tsp Italian seasoning

¼ cup frozen spinach

¼ cup shredded or diced carrots

1 cup small shell pasta, uncooked

Combine broth, beans, tomatoes, zucchini, oil, garlic, Italian seasoning, spinach, and carrots in crock pot; mix well. Cover; cook on low for 3-4 hours. Stir in pasta. Cover; cook on low for 20-30 more minutes or until pasta is tender (do not overcook or pasta will be too soggy). 

Soft Italian Breadsticks (bread machine)

1 cup warm water

3 Tbsp butter or margarine, softened

1 ½ tsp salt

3 cups bread flour

2 Tbsp sugar

1 tsp Italian seasoning

1 tsp garlic powder

2 ¼ tsp active dry yeast

Topping: melted butter and parmesan cheese

In bread machine pan, place the first eight ingredients in order. Select dough setting and start. Check dough after 5 minutes of mixing; add 1-2 Tbsp of water or flour if needed. When cycle is completed, turn dough out onto a lightly floured surface; divide in half. Cut each half into 12 pieces; roll each into a small rope. Place apart on greased baking sheet. Cover and let rise in warm place until doubled, about 20 minutes. Bake at 350 degrees for 15-18 minutes or until golden brown. Immediately brush with butter; sprinkle with Parmesan cheese. Yield: 2 dozen.