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Minestrone soup

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Ingredients/Components

salt - 2 tsp
butter or margarine, melted - 2 Tbsp
pepper - 1/2 tsp
chopped onion - 1 c
thinly sliced celery - 1 c
uncooked elbow macaroni - 1 c
garlic clove, crushed - 1 item
thinly sliced carrot - 1 c
can red kidney beans, undrained - 1 oz
cans ready-to-serve beef broth - 2 1/2
Freshly grated Parmesan cheese optional - 1 item
fresh parsley optional - 1/4 c
large can of crushed tomatoes or 9 medium fresh tomatoes, peeled and chopped - 1 item
of dried oregano - 1 tsp
of Italian seasoning or basil - 1 tsp
can navy beans, undrained - 1 oz
large zucchini, cut in half lengthwise and sliced - 1 item

How to make minestrone soup:

Saut?� first 4 ingredients in butter in a Dutch oven or heavy kettle over medium heat until crisp-tender. Add tomato and next 4 ingredients. Bring to a boil; cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir in beef broth and next 5 ingredients. Bring to a boil; cover, reduce heat and simmer 15 minutes or until macaroni is tender. Sprinkle each serving with Parmesan cheese, if desired.

Recipe categories: Vegetables, Soups & stews, Italian.

Rating:

3.4

Average rating: 3.4, total votes: 5

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