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
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'.
Winter Minestrone Soup
Happy New Year !!!!
Hearty Winter Minestrone Soup
2 diced carrots 1 med potato 2 stalks celery 1/2 onion (chopped) 1 med zucchini handful of short cut pasta
1 can diced tomatoes 1/2 can red kidney beans 1/2 can canneloni beans S&P to taste
Olive Garden Minestrone Soup
This Olive Garden minestrone Soup recipe tastes so close to the original, you’ll be amazed. I hope you try making it yourself. Enjoy!
3T Olive oil 1C carrots 1C celery 1C onion 1C zucchini 3 garlic cloves 2T tomato paste 32 oz vegetable broth 2 C water 1 C frozen cut green beans 1 can diced tomatoes (w/juice) 2 C baby spinach 2T Good Seasons Italian Seasoning 1 can kidney beans 1 can cannellini beans Salt and pepper 2 C cooked mini pasta shells (corrected from 3 cups) Parmesan cheese for garnish
Canning Minestrone Soup
MINESTRONE SOUP! EASY, DELICIOUS VEGETABLE SOUP served over pasta with ingredients you already have!
I always loved my Grammys minestrone soup, when I asked her for the recipe she sent a text of a picture from the Buffalo News paper! Its delicious, one of my favorite comfort meals! in the fall and winter I make a big pot of soup or sauce that will last almost the whole week for quick easy healthy lunch and helps save money. This soup always makes an appearance at least once a month.
Minestrone Soup:// Originally from The Buffalo News paper(not sure what year) 1/3 cup olive oil 3 TBSP butter 3 medium carrots 3 Stalks celery 2 medium onions 1 large potato 4 gloves garlic 3 1/2 cups beef broth 1 1/2 cups water big can crushed tomatoes 1/2 tsp salt 1/2 tsp basil 1/4 tsp pepper 1/4 tsp rosemary 1 bay leaf Rinse and drain kidney beans (red and white), corn, and cut green beans. remove bay leaf before serving. Serve over noodles....I ALWAYS LEAVE NOODLES IN SEPERATE CONTAINER so they don't get soggy.
Instant pot Minestrone soup | Olive garden style soup
#minestronesoup #instantpot Instant pot Minestrone soup | Olive garden style soup Instant pot Minestrone soup cooks in just 5 mins. Loaded with veggies, beans and pasta then topped with parmesan chesse and fresh basil. Serve hot with some breadsticks or dinner rolls. It can be Vegan if you skip Parmesan cheese in the recipe Ingedients used: Tomato puree zucchini carrots spinach celery kidney beans shell pasta vegetable stock salt Italian seasoning black pepper parmesan cheese