Minestrone Soup
From sosousme 13 years ago
- 60 to make
- Serves 6
When the weather starts getting chilly, I start thinking about soups and slow braises. This is a wonderful hearty minestrone, made without meat. If you wanted to be totally vegetarian, just use some vegetable stock instead of the beef-broth. Read more It's good either way! See less
Ingredients
- 1/2 cup extra virgin olive oil shopping list
- 1 cup chopped onion shopping list
- 3 stalks celery, diced (use some of the leaves) shopping list
- 3 carrots, peeled and diced shopping list
- 1/4 head green cabbage, shredded shopping list
- 1/4 pound green beans, cut into 1 inch pieces shopping list
- 1 clove garlic, minced shopping list
- 3 - 4 sprigs parsley, preferably Italian flat leaf, chopped shopping list
- 3 ounces tomato paste (1/2 of a 6 ounce can) shopping list
- 1 (14-ounce) can diced tomatoes, with juice shopping list
- 2 cups low-sodium beef stock (or vegetable stock) shopping list
- 9 cups water shopping list
- 1 - 2 cans kidney or cannellini beans (or combo) drained and rinsed shopping list
- 3 small zucchini, diced shopping list
- 1 cup small pasta, such as elbow macaroni (cooked according to package directions) shopping list
- salt and freshly ground pepper, to taste shopping list
- Dash red pepper flakes (optional) shopping list
- 6 tablespoons grated parmesan cheese, or to taste shopping list
How to make it
- Heat the oil in a large pot or Dutch oven, add the onion, celery, carrots, cabbage, green beans, garlic and parsley. Saute over low heat until they are wilted. Add the tomato paste and tomatoes, beef broth and water, simmer 45 minutes.
- Add the beans, zucchini and pasta. Simmer until heated though and the zucchini is tender, about 5 minutes.
- Ladle into warmed bowls, top with Parmesan cheese.
- Per Serving: 411 Calories; 21g Fat (4g Sat, 14g Mono, 2g Poly); 16g Protein; 44g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 817mg Sodium.
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