Minestrone Soup

17 ingredients
12 steps

Ingredients

  • 1/4 c. olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 (28 oz.) can Italian plum tomatoes
  • 1 qt. chicken broth (two 14 1/2 oz. cans)
  • 1 Tbsp. chopped fresh parsley
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 (15 oz.) cans cannellini beans or dark red kidney beans, drained
  • 2 c. shredded cabbage
  • 1 medium zucchini, sliced
  • 1/2 c. uncooked macaroni
  • Parmesan cheese

Directions

  1. 1
    Heat oil in 4 quart pot.
  2. 2
    Add onion, garlic, carrots and celery.
  3. 3
    Saute until onion is tender.
  4. 4
    Add tomatoes with liquid breaking up tomatoes.
  5. 5
    Stir in broth and seasonings.
  6. 6
    Bring to a boil.
  7. 7
    Reduce heat, cover and simmer for 20 minutes.
  8. 8
    Stir in beans and cabbage; simmer 10 minutes longer.
  9. 9
    Stir in zucchini and macaroni.
  10. 10
    Simmer uncovered for 10 minutes.
  11. 11
    Serve with Parmesan cheese.
  12. 12
    Makes 6 (2 cup) servings.

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