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Minestone Soup Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1/2 e. olive oil
I clove garlic, minced
2 c. chopped onion
1 c. chopped celery
4. T. chopped parsley
1 c. Hunts tomato paste
1 - 10 1/2 oz o can beef broth, undiluted (1 c. vegetable liquid may be substituted)
9 c. water
1 c. coarsely chopped cabbage
2 carrots, thinly sliced
2 t. salt
1/4 t. pepper
1/8 t. sage
1 - I lb o can kidney beans
1 zucchini, thinly sliced
1 c. frozen green beans or peas
1 c. elbow macaroni
grated Parmesan cheese
Directions:
Directions:
1. Sauté garlic, onion and celery in oil until soft.
2. Add the parsley, tomato paste, beef broth, water, cabbage, carrots, salt, pepper, and sage. Mix well; bring to boil.
3. Lower heat; cover and simmer slowly 1 hour.
4. Add remaining ingredients except cheese. Cook 10 - 15 minutes more or until macaroni is tender.
5. (If you plan to freeze soup, cook macaroni separately and add to soup when served.)
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours

 

 

 

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