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
Ingredients
- 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
- 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
Directions
- Garlic, Olive oil, Carrots, Onion,Celery, tomato paste, salt, pepper
-
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,
-
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.
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