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August 8, 2011
Traditional Minestrone
Soups & Stews
Prep time:
20 minutesCooking time:
50 minutes“This hearty Italian soup offers a good way to economize. Instead of purchasing elbow macaroni, simply use the broken pieces of spaghetti, fettuccine or other pasta that are left at the end of the package.”
Ingredients
Serves 6
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 cups chopped carrots
- 2 cloves garlic, crushed
- 2 stalks celery, chopped
- 1 (9-ounce) box frozen cut green beans
- 7 cups beef broth
- 1 (14.5-ounce) can stewed tomatoes
- 1 cup elbow macaroni
- 1 (15-ounce) can Great Northern beans, drained
- 2 teaspoons dried basil
- 1/2 cup grated Parmesan cheese
Directions
1
Heat oil in a large pot over medium-high heat; add onions, carrots, garlic and celery. Cook, stirring occasionally, until carrots are slightly soft, about 10 minutes.
2
Add green beans, broth and tomatoes to pot. Bring soup to a boil. Reduce heat. Simmer, covered, for 30 minutes.
3
Add macaroni, beans and basil. Simmer, covered, until macaroni is tender, about 10 minutes.
4
Ladle soup into bowls. Top each serving with Parmesan.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
In a hurry? Use frozen sliced carrots, but add them in step 2 and reduce the cooking time in step 1 by 5 minutes.
Great Pairings
Classic Italian Bread Salad
Use day-old loaves of bread for this classic Italian salad. They are less expensive than freshly baked loaves and will also provide a firmer texture that holds up better when dressing is added.
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