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Minestrone soup

Minestrone soup
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • water - 6 c
  • margarine - 1/4 c
  • olive oil - 1/3 c
  • large onion, diced - 1 item
  • cans tomatoes - 1 (16
  • medium zucchini, diced - 2 item
  • stalks celery, diced - 2 item
  • can red kidney beans, drained - 1 to
  • medium potatoes, diced - 2 item
  • large carrots, diced - 2 item
  • small head cabbage, shredded - 1/2 item
  • can white kidney beans cannellini - 1 to
  • bag fresh spinach, coarsely shredded - 1/2 (10

How to make minestrone soup:

In a very large, heavy saucepot, over medium heat, in hot oil and margarine, cook onion, carrots, celery and potatoes until they are lightly browned, about 20 minutes, stirring occasionally. Add water, cabbage, tomatoes with their liquid, spinach and zucchini. Over higher heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low, cover and simmer 40 minutes or until all vegetables are very tender, stirring occasionally. Do not overcook. Stir in beans; cook 15 minutes longer or just until soup is thickened.

This soup freezes well. I usually double it, let it sit a day in the refrigerator, then freeze individual portions in freezer bags. One recipe makes 16 cups.

Recipe categories: Vegetables, Soups & stews, Italian.

Rating:
Minestrone soup
3.7
Average rating: 3.7 of 5, total votes: 7
Cook. Time: PT50M
Total Time: PT50M


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sugar, butter or margarine, margarine, olive oil, or 4 bunches broccoli, green beans, large green bell peppers, cooked, sliced carrots, , cooked, to 3 large onions
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