Real Italian Minestrone Soup

Terri Slotterback

By
@mollyspitcher

My Aunt got this recipe from an Italian chef in center city Philly way back in the 50's My family loves it. I think it's very easy and especially delicious with a loaf of crusty Italian bread and butter.


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Rating:

Comments:

Serves:

6 - 8

Prep:

25 Min

Cook:

45 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is right up there on my list of comfort foods. Savory and satisfying, it's the perfect bowl to sit down with after a hectic day.

Ingredients

1/4 lb.
salt pork diced
2
medium onions diced
1
clove garlic diced.(i use more it's optional)
1/2 c
sliced celery
1/2 c
sliced carrots
1/4 c
chopped parsley
1 c
chopped cabbage
1 1/2 c
chick peas
1 16oz can(s)
diced tomatoes
1 qt
chicken broth (fresh or canned)
1/2 tsp
basil
1/4 tsp
thyme
1/2 c
broken spaghetti
salt & pepper to taste
1 c
grated parmesan cheese
1 c
chopped escarole or 1/4 c chopped frozen spinach
1 c
kidney beans, canned

Directions Step-By-Step

1
Brown salt pork and onions in large pot.
Add garlic, celery, carrots, cabbage & parsley
Add 4 cups chicken broth and everything else except the last five ingredients Bring to boil, cover and simmer for 30 minutes.
2
Add escarole or chopped spinach & spaghetti. Season with salt and pepper. Cover and simmer for 10 minutes.
3
Serve and sprinkle the cheese on top of each serving
Top it off with fresh crusty Italian Bread and butter.
You can double or triple this recipe according to your needs.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: Italian
Other Tag: Quick & Easy