Old Fashioned Minestrone

16 ingredients
7 steps

Ingredients

  • 1/2 lb. green beans, cut in 1-inch pieces
  • 5 oz. bag spinach, shredded
  • 16 to 20 oz. red kidney beans, drained
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 28 oz. tomatoes
  • 4 beef bouillon cubes
  • grated Parmesan cheese
  • 2 medium potatoes, peeled and diced
  • 1/2 small head cabbage, shredded
  • 16 to 20 oz. white kidney beans, drained
  • 1/4 c. salad oil
  • 2 large carrots, diced
  • 8 c. water
  • 2 medium zucchini, diced
  • 1 tsp. salt

Directions

  1. 1
    In an 8-quart Dutch oven over medium heat, in hot salad oil, cook onions, carrots, celery, potatoes, and green beans about 10 minutes, stirring occasionally.
  2. 2
    Add water, cabbage, spinach, tomatoes (cut up) and liquid, zucchini, bouillon and salt.
  3. 3
    Stir well and bring just to a boil.
  4. 4
    Reduce heat to low.
  5. 5
    Cover; simmer 1 to 1 1/2 hours or until vegetables are tender, stirring occasionally.
  6. 6
    Stir in white and red kidney beans; cook 15 minutes longer or until soup is slightly thickened.
  7. 7
    Parmesan cheese can be sprinkled on individual servings.

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