Minestrone
From rrobby 16 years ago
- 30 minutes to make
- Serves 8
This is the home version of the soup we make at the University. It still makes a whole bunch.
Ingredients
- 3 Tblsp. extra virgin olive oil shopping list
- 1 med. white or yellow onion, diced shopping list
- 4 cloves garlic, minced shopping list
- 2 carrots, diced shopping list
- 2 celery stalks, diced shopping list
- 1 med. zuccini, diced shopping list
- **Note: dice all vegetables the same size to help cook evenly** shopping list
- 1 28 oz. can crushed tomatoes shopping list
- 1 14 oz. can diced tomatoes shopping list
- 4 C. water shopping list
- 4 tsp. chicken granules (for vegetarian version, use vegetable cubes) shopping list
- 1 12 oz. can tomato juice shopping list
- 1 C. burgundy or other hearty red wine shopping list
- 1 can cannellini beans, drained and rinsed shopping list
- 1 tblsp. dried basil leaves shopping list
- 1/2 tsp. oregano leaves shopping list
- salt and pepper to taste shopping list
- 1 C. pasta, small shells work well but break down if frozen shopping list
- **Note: use salad mac if you intend to freeze the soup** shopping list
How to make it
- Put olive oil in a large heavy pot. Do not use aluminum for tomato based foods
- Add onion and sweat until looking translucent
- Add garlic and cook for a couple of minutes, don't burn it
- Add carrots, celery and zuccini and saute for a couple of minutes
- Add crushed tomato, diced tomato, water and chicken granules and bring to a boil. Reduce heat and simmer for 10 minutes
- Add tomato juice, red wine and beans.
- Add basil and oregano. Cover and simmer for 5 minutes.
- Add salt and pepper to taste
- About 10 minutes before serving, add pasta and cover.
- Soup is ready when pasta is al dente.
- Serve with grated parmegiano regiano
People Who Like This Dish 7
- robertg MO
- goblue434 Anniston, AL
- ern Wilmington, NC
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- coffeebean53 Charlotte, NC
- dandelion Ashland, NE
- marriage Apalachin
- rrobby McCall, ID
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The Rating
Reviewed by 2 people-
Very good. I do one about the same but I brown up small Italian meatballs and add them.I make my own Italian sausage,I like it snappy.Thanks for the heads up....
robertg
in loved it
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Sounds wonderful. I'll be making this later in the week.
coffeebean53
in Charlotte loved it
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