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Minestrone soup

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Ingredients/Components

pkg - 1 oz
cloves garlic, minced - 4 item
oregano - 2 tsp
basil - 1 tsp
onion, chopped - 1 c
olive oil - 1 Tbsp
tomato paste - 2 Tbsp
Parmesan cheese, grated - 1/2 c
black pepper - 1/2 tsp
carrots, sliced - 3/4 c
bay leaves - 3 item
cabbage, shredded - 1 c
beef broth - 8 c
can crushed tomatoes - 1 oz
celery, sliced - 2 c
zucchini, chopped - 1 c
potato, cubed - 1 c
cans cannellini beans or any white beans - 2 oz
macaroni elbow, bows, wheels, etc - 1/2 c

How to make minestrone soup:

In a 4-quart pot, saute onion and garlic in olive oil until soft. Add broth, crushed tomatoes, tomato paste, carrots, celery, zucchini, cabbage, potato, oregano, basil, pepper and bay leaves. Bring to a boil. Reduce heat. Cover and simmer for 1 hour.

Add beans and macaroni and simmer for 15 more minutes. Remove from heat and stir in Parmesan cheese. Makes 10 (1-cup) servings.

Exchanges: 4 vegetable, 1 starch/bread and 1/2 fat.

Recipe categories: Vegetables, Soups & stews, Italian.

Rating:

2.7

Average rating: 2.7, total votes: 3

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