Minestrone Soup

Name: Minestrone Soup
Ingredients: 1/3 c. oil; 2 medium potatoes, diced; 1/4 c. butter or margarine; 1 large onion, diced; 2 large carrots, diced; 2 stalks celery, diced; 1/2 lb. green beans (1-inch pieces); 6 c. water; 1/2 small head cabbage, shredded; 1 (16 oz.) can tomatoes; 1/2 (10 oz.) bag fresh spinach, shredded; 2 medium zucchini, diced; 6 beef flavored bouillon cubes; 1 tsp. salt; 1 (16 to 20 oz.) can white kidney beans, drained; 1 (16 to 20 oz.) can red kidney beans, drained; 1/2 c. grated Parmesan cheese

17 ingredients

6 steps

Ingredients

1/3 c. oil
2 medium potatoes, diced
1/4 c. butter or margarine
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
1/2 lb. green beans (1-inch pieces)
6 c. water
1/2 small head cabbage, shredded
1 (16 oz.) can tomatoes
1/2 (10 oz.) bag fresh spinach, shredded
2 medium zucchini, diced
6 beef flavored bouillon cubes
1 tsp. salt
1 (16 to 20 oz.) can white kidney beans, drained
1 (16 to 20 oz.) can red kidney beans, drained
1/2 c. grated Parmesan cheese

Directions

1

In 8-quart Dutch oven on medium heat, add oil, butter, onions, carrots, celery, potatoes and green beans; cook until slightly browned, approximately 20 minutes, stirring occasionally.
2

Add water, cabbage, tomatoes (with their juices), spinach, zucchini, bouillon cubes and salt.
3

Bring to boil, stirring to break up tomatoes.
4

Reduce heat to low, cover and simmer for 40 minutes or until vegetables are tender, stirring occasionally.
5

Do not overcook.
6

Stir in red and white kidney beans; cook 15 minutes longer or until soup thickens.