2 TB olive oil
1 lg carrot
diced
1 lg celery stalk :
thinly
: sliced 1 md onion
diced
1 sm garlic clove :
cut in half
1/4 Lb green beans
1 inch
: pieces 1 md zucchini :
sliced
1 cn (8-8.5oz) tomatoes
2 Cubes beef bouillon cubes
1/4 c elbow macaroni
1/2 10 Oz. Bag spinach-coarsely
: shredded 1 cn 15-19oz cannellini beans
: (white kidney beans) drained 1 cn 8-10.5 oz red kidney beans
: - drained 6 c water
1 1/2 ts salt
1/2 ts oregano leaves
3 c cabbage -- shredded
In 4 quart saucepan over medium high heat in hot olive oil, cook carrot, celery, onion, garlic and green beans until lightly browned (about 15 minutes). Discard garlic. Add water, salt, oregano, cabbage, zucchini, tomatoes and liquid and bouillon; over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 25 minutes or until vegetables are tender. Stir in macaroni, spinach and beans; Cook 10 minutes longer, or until macaroni is very tender and soup is slightly thickened. Can be spinkled with Parmesan cheese when serving. Recipe By : Good Houskeeping All American Cookbook From: Pat Asher <asher@mcs.Com> Date: Wed, 30 Oct 1996 05:36:24 -0600 -----
Minestrone Soup Recipe - Italian Vegetable and Pasta Soup
Learn how to make a Minestrone Soup Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Minestrone Soup Recipe!
Minestrone Soup
Minestrone Soup is a hearty Italian soup that is packed full of vegetables and beans, making it both satisfying and nutritious. This classic soup is easy to make and can be customized with your favorite vegetables, making it a perfect meal for the whole family.
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✅Ingredients
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium white or yellow onion diced, about 1 cup
• 1 tablespoon minced garlic
• 3 ribs celery diced, about 1 cup
• 4 medium carrots diced , about 1 cup
• 3 medium zucchini diced, about 2 cups
• 28 ounces canned diced tomatoes undrained
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can white cannellini beans undrained
• 1 (15 ounce) can kidney beans undrained
• 6 cups vegetable broth
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 8 ounces elbow noodles or large shell pasta
• 1 cup roughly chopped fresh spinach
• Salt and pepper to taste
• Parmesan cheese to garnish
✅Instructions
1️⃣ Heat butter and olive oil in a large soup pot over medium heat. Add onions and garlic and let them saute for 3-5 minutes. Then add in celery, carrots, and zucchini. Cook for 8-10 minutes until the vegetables soften.
2️⃣ Add tomatoes, tomato sauce, beans and vegetable broth and herbs and bring to a boil.
3️⃣ Add in the pasta and spinach and reduce heat to a low boil for 10-12 minutes until noodles are tender. Add salt and pepper to taste and serve with a sprinkling of parmesan cheese if desired.
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1-Pot Vegan Minestrone (Gluten-Free!) | Minimalist Baker Recipes
Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare. SO delicious and perfect for fall and winter!
Full Recipe:
Minestrone is a thick Italian soup typically made with vegetables, beans, and pasta. It’s believed to date back to the 2nd century BC when Rome conquered Italy. At this time, there was an expansion in the variety of vegetables available and Italian peasants would gather ingredients from leftover meals to make soup.
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Recipe of the Day: Giada's Winter Minestrone | Food Network
Giada's minestrone makes use of vegetables that are available in winter.
Get the recipe:
Winter Minestrone
Recipe courtesy of Giada De Laurentiis
Total: 50 min
Prep: 10 min
Cook: 40 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
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Minestrone - 1 Pot | Vegan Richa
Hearty Minestrone. Easy 1 Pot Dinner!
RECIPE :
White Bean Soup with Elbows, Veggies, Fresh Basil and Vegan Parmesan. So filling. Can be gluten-free, nut-free. Soy-free Vegan Dairy-free Recipe.
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Marc Brigantti
1-Pot Vegan Minestrone Soup | Minimalist Baker Recipes
Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare. SO delicious and perfect for fall and winter!
Full Recipe:
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