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Author Notes: This is a recipe for minestrone soup that has been in our family forever and has been passed down to all of the cousins. It is a very delicious hearty soup! When making it be sure to use a huge pot because the recipe makes a lot of soup. My cousins love to eat this soup especially after a long day of hunting and it has become a staple in our house. —jenbonoma
Garlic, Olive oil, Carrots, Onion,Celery, tomato paste, salt, pepper
- 5 Cloves of garlic choped fine
- 2 tablespoons olive oil
- 2 carrots cut into pieces
- 3 cups celery
- 1 6 oz can of tomato paste
- 3 beef boullion cubes
- 4 quarts Of water
- salt and pepper to season
- Saute first 5 ingredients for 10 minutes. Add tomato paste and cook for 5 minutes
- Add 4 quarts of water and the boulion cubes and boil for 5 minutes
Salt, pepper, potatoes, cabbage, red peppers, can of crushed tomatoes, parmesan cheese rind, zucchini, spinach, chickpeas, red kidney beans,
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 potatoes peeled and cut into cubes
- 1/2 head of shredded cabbage
- 2 red peppers cut into small pieces
- 1 28 oz can of crushed tomatoes
- 1 large rind of parmesan cheese
- 2 zucchini cut into half moons
- 1 bag of spinach
- 1 15 oz can of chic peas
- 1 15 oz can of red kidney beans
- 1 cup Cooked orzo or ditalini pasta
- Add the next 7 set of ingredients and boil for 20 minutes.
- Add the zucchini and spinach and cook until tender
- Add the chic peas and kidney beans and cook another 20 minutes. In a separate pot boil water and cook your favorite small pasta (I use orzo or ditalini) drain the pasta and set aside. When preparing the bowl add about a 1/4 of pasta to the soup. Serve with Parmesan cheese.
- This recipe was entered in the contest for Your Best Noodle Soups