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