2 qt Vegetable Broth (home made) 1 qt Water 1 lb Carrots 3 md Onion 4 ea Celery stalks 3 c Cabbage 2 md Zucchini 15 oz Kidney beans canned 2 oz Macaroni, uncooked 3 T Garlic clove minced 2 T Parsley dried 1/8 t Pepper 3 T Paprika 2 T Italian seasoning 32 oz Tomato canned low sodium 2 T Olive oil 1 md Leek Dice the onions. Cube the carrots. Dice the celery stalks. Clean, split and chop the white portion of the leeks. Wash and cut the zucchinis into bite size cubes. Pre-cook the macaroni. Put a large (12 quart pan) on high heat. When hot added the olive oil then the diced onion and garlic. Cook stirring occasionally for about ten minutes. Add the celery, leeks and all the dry seasonings except for the paprika. Stirring regularly cook until the onions are clear and the celery is softening. Add the carrots, vegetable broth and water. Crush the tomatoes before adding. Stirring well add the paprika. Bring mixture to a boil then lower the heat to a good simmer. Add the cabbage and the zucchini. Stir well and cover. Cook for about five hours or more stirring occasionally. Just before serving add the cooked macaroni to heat before serving.
How To make Minestrone Soup(Delux)'s Videos
Canning Minestrone Soup
How to make Italian Minestrone Soup in a Pressure Cooker
Pressure cooking is so easy when delivered by Petra Harmer-Shrowder of 'Petra's Kitchen'.
MINESTRONE SOUP VEGETARIAN||ITALIAN SOUP RECIPE
Here is an italian soup recipe, minestrone soup vegetarian and this is the national soup of italy #minestrone #vegsoup #italian #mellowbites #healthysoup #souprecipe #vegpastasoup For Full written recipe link
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Hearty Minestrone Soup in the Ninja Foodi
Give this yummy, healthy, hearty Minestrone soup a try.
Instant Pot Minestrone Soup
This Instant Pot minestrone soup is a modern rendition of an Italian classic. It's a naturally vegan recipe loaded with veggies and pasta, and it's so hearty, it's practically a meal in itself. Plus, you can have it on the table in just 40 minutes, thanks to the magic of pressure cooking. Full recipe at:
Homemade Minestrone Soup!! - Hearty Italian Soup Recipe
How to make homemade minestrone soup! This hearty soup is great for the fall when you can use gleanings from the garden. It's filling but not heavy like cream soups. It's just a great healthy vegetarian soup! Serve it up with warm bread sticks right out of the oven and you've got the perfect meal ready in under an hour!
What you'll need: 2-3 Tbsp olive oil 1 small zucchini, chopped 1/2 cup green beans, fresh or frozen (75g) 1 small onion, chopped 1 medium carrot, grated 1 rib celery, chopped 4 cloves garlic, minced 1 (15.5oz can) light red kidney beans (439g) 1 (15.5oz can) great northern beans (439g) 1 (14.5oz can) stewed tomatoes (411g) 32 ounces vegetable broth (1.9L) 1 tsp salt 1 1/2 tsp dried basil 1/2 tsp dried oregano 1/4 tsp dried thyme leaf 3 cups water (700ml) 2 ounces spinach (2 cups fresh or 1/4 box frozen) (30g) 1/2 cup dried pasta (50g) parmesan cheese (optional)
In a large dutch oven or soup pot, saute the zucchini, green beans, onion, carrot and celery over medium-high heat. When the onions become translucent, add garlic and saute another few minutes.
Add in kidney and great northern beans as well as the tomatoes, vegetable stock, seasonings and salt. Bring to a boil and turn heat down to low and simmer for 20 minutes.
Add in water, spinach and dry pasta. Again, bring to a boil and simmer for 10-20 minutes or until pasta is cooked to your liking. Serve with breadsticks and parmesan cheese.
Makes about 10 cups of soup. Serves 4 well. Enjoy!