Minestrone Soup
From cquaker 16 years ago
- 10 minutes to make
- Serves 810
comforting Italian minestrone soup. perfect for a cold winter day
Ingredients
- 1 tablespoon vegetable oil or olive oil shopping list
- 2 ribs celery, chopped shopping list
- 1 small onion, chopped shopping list
- 3 cloves garlic, minced shopping list
- 2 cups chopped cabbage shopping list
- 1 large carrot, chopped shopping list
- 1 (14 oz.) can chopped tomatoes, with juice shopping list
- 1 (11.5 oz.) can tomato juice shopping list
- 4 cups vegetable broth shopping list
- 1 (19 oz.) can cannellini beans, rinsed and drained shopping list
- 1 (15.5 oz.) can red kidney beans, rinsed and drained shopping list
- 1 (15 oz.) can garbanzo beans (chick peas), rinsed and drained shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1 tablespoon dried oregano shopping list
- 1 tablespoon dried basil shopping list
- 1/2 cup uncooked small elbow macaroni, cooked and drained shopping list
- salt and pepper to taste shopping list
How to make it
- Heat oil in a large saucepan or dutch oven.
- add celery, onion and garlic, Cook until tender
- ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
- MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
- Stir in cooked pasta, season with Salt and pepper
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