Home-Style Minestrone4 Reviews
“Minestrone soup is one of life's great pleasures. Serve with thick slices of toasted Italian country bread and enjoy a timeless classic of Italian cooking.” - by Progresso®
Original recipe yields 10 servings
- In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
- Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
- Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
Amount Per Serving (10 total)
- 180 cal
- 7.3 g
- 21.2 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I made this according to recipe, but after tasting, found the broth bland and the consistency thin. To remedy, I added 14 oz can of tomato juice, 1/2 tsp EACH marjoram, oregano, basil, onion powder & ..." See morepaprika, and a dash of cayenne & tobasco. I simmered it another 15 minutes with the seasonings and it was delish. I also swapped kidney beans for cannellini beans, used a teaspoon of dried thyme rather than a tbsp of fresh it called for and added some frozen green beans. Good soup with a little tweaking."
"I thought this soup was flavorful and delicious. I had a bag of frozen veggies for veggie soup so I used that but still used fresh onion and carrots and a zucchini and yellow squash. I used a can of u..." See morendrained diced tomatoes. I usually won't eat soup for more than one day but I had this for lunch three days in a row!! I would make this again. Thanks!!"
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