Minestrone Soup
- December 30, 2010
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1 cup onion, peeled & diced
½ cup celery, diced
¾ cup carrots, diced
1 tsp. crushed garlic
½ cup cabbage, shredded
½ cup spinach
1 cup zucchini, peeled & sliced
1 cup string beans
¾ cup cooked bean mix (kidney, brown, lentils, chickpeas, & etc.)
1 cup fresh tomatoes, chopped
2 tsps. salt
¼ tsp. black pepper
1 tsp. oregano
1 tsp. basil
¼ cup parsley flakes, minced
2 tblsps. vegetable oil
2 cups tomato sauce
4 cups water or stock
¼ cup wine
½ cup macaroni
1. In an 8-quart pot, heat the vegetable oil and sauté the onions, celery, and carrots for 10 minutes.
2. Add all the ingredients except for the macaroni, bring it to a boil, and simmer for 30 minutes.
3. Add the macaroni, and cook for another 30 minutes.
4. Check water level during cooking and add if necessary.
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