Minestrone Soup I

Minestrone Soup I

291 Reviews 22 Pics
A. Hatton
Recipe by  A. Hatton

“All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
  2. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
  3. Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.

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Reviews (291)

Rate This Recipe
DANCINGQUEEN
175

DANCINGQUEEN

The very best minestrone ever! A huge success with the family and guests. Add more tomato paste for a thicker, more stewlike minestrone. I also added a can of green beans, used kidney instead of cannellini beans, and used shredded spinach instead of cabbage. If you can find flavored macaroni, such as garlic or roasted pepper, it will inhance the flavor. Also, the parmesan truly inhances the flavor, and is not to be left out! Enjoy!

NOELLER67
98

NOELLER67

Delicious and so easy! I used Swanson's organic chicken broth and a tomato paste w/ italian seasoning. I also used a good 2 T of the tomato paste. My husband wanted twice the noodles so against my better judgement I added 1 c and as I suspected the soup ended up pretty thick by the time the noodles were done - it's kind of like a chowder now! Also, the noodles are a bit overcooked and gluey. Next time I'll cook the noodles separately and add them to the soup so the soup maintains more of its liquid. Will definitely make this again. UPDATE: I froze about a quart of this for about 6 mos and it held up great and still tasted good!

Caroline C
88

Caroline C

FANTASTIC!! Instead of using regular chicken broth, I first roasted the Christmas day turkey bones, then boiled them in water for an hour with a couple of carrots, an onion, a few bay leaves and some pepper corns, to make a rich delicious broth. I also added some left-over turkey meat, and used a can of kidney beans. Other than that, I followed the recipe to the letter. The result was amazing - a rich, tasty hearty soup, just perfect for a Winter day. I will definitely be making this again! (3.17.06 This recipe has gradually evolved into an 'Everything but the kitchen sink' kind of soup - it's great for using up all those sad-looking veggies that take up fridge space, those 90% empty boxes of pasta in the cupboard, and the half can of whatever beans you didn't use. It doesn't matter what you use, it always tastes great!)

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 41.1 g
  • 13%
  • Protein
  • 12.3 g
  • 25%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 766 mg
  • 31%

Based on a 2,000 calorie diet

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