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Minestrone Soup

1 tb Olive oil
1 c Onion, thinly sliced
6 Garlic cloves, minced
1 c Carrots, diced
1 c Celery, diced
2 md Zucchini, diced
3 c Cabbage, shredded
2 ts Oregano
1 1/2 tb Basil
2 ts Salt
1/2 ts Black pepper
6 c Vegetable broth
28 oz Can tomatoes with juice
1 1/2 c Canned cannelini beans, rinsed & drained
2 c Water
1 c Elbow macaroni

Heat oil in a large pot over med heat. Add onion and garlic, and saute until soft. Add carrots and cerely and cook for 5 mins.

Add zucchini, stir well, and cook 2-3 mins.

Add cabbage and cook 5 mins more.

Add oregano, basil, salt, and pepper. Cook 2 more mins. Add broth and tomatoes, lower heat, and cook for 2 to 2 1/2 hours, uncovered.

Add canned beans and water. Continue cooking for 15-20 mins.

Cook elbows or ditalini in boiling salted water for 8-10 mins, or until done. Add drained pasta to soup and stir well. Serve.

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