Serves: 4 For a sensational suppertime soup, try this melting pot of cuisines—Italian minestrone with a Mexican influence. Plus, it comes together in under an hour!
INGREDIENTS:
1 Tbsp Rizo Bros Cotija Cheese
15 oz can Black Beans
16 oz bag frozen Corn
1 Tbsp Garlic
1 tsp Lime Juice
1 Red Bell Pepper
1 Onion
2 – 15 oz cans Fire Roasted Tomatoes
1 Zucchini
32 oz Vegetable Broth
1 Cup Elbow Macaroni
1 tsp Paprika
2 tsp Cumin
2 tsp Onion Powder
1 Tbsp Cilantro
Salt and Pepper (to taste)
PREPARATION:
In a stock pot, add black beans, corn, crushed garlic, lime juice, diced bell pepper, diced onion, tomatoes, diced zucchini, vegetable broth, paprika, cumin, onion powder, salt and pepper. Let it simmer for 30 minutes.
In a separate pot, prepare elbow macaroni according to the instructions on the package. Add cooked elbow macaroni to minestrone soup.
Serve the soup, topped with cilantro and Rizo Bros Cotija Cheese.
