minestrone soup

(1 RATING)
37 Pinches
Big Stone Gap, VA
Updated on Mar 16, 2010

This soup is a meal. Great for the upcoming farmers market season.

prep time 45 Min
cook time 1 Hr
method ---
yield 8 serving(s)

Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 2 - onions, chopped
  • 2 cups chopped celery, including some greens
  • 5 - carrots, sliced into rounds
  • 2 cups vegetable broth (or chicken)
  • 2 cups water
  • 4 cups tomato sauce
  • 1 can kidney beans, drained
  • 1 can green beans
  • 2 cups spinach, rinsed
  • 3 - zucchinis, small, quartered and sliced
  • 1/2 tablespoon dry oregano
  • 1 tablespoon dry basil
  • - cooked pasta of choice (seashell, bowtie, penne)
  • - salt and pepper
  • 2 tablespoons parmesan cheese

How To Make minestrone soup

  • Step 1
    In a large stock pot, over medium-low heat, heat olive oil and saute onion for 4 to 5 minutes. Add garlic, celery and carrots, saute for 5 to 6 minutes. Do not allow garlic to brown.
  • Step 2
    Add vegetable broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes.
  • Step 3
    Add cooked pasta to soup. Sprinkle parmesan cheese on top of individual servings.

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