Community Pick
Minestrone
photo by DeliciousAsItLooks
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 14.79 ml olive oil
- 2 clove garlic, chopped
- 1 medium onion, chopped
- 1 medium head of cabbage, chopped (3 cups)
- 2 small zucchini, chopped (2 cups)
- 2 medium carrots, sliced (1 cup)
- 2 stalk celery, chopped (1 cup)
- 793.78 g can whole tomatoes, undrained
- 1 can garbanzo beans, rinsed and drained
- 1 can kidney bean, rinsed and drained
- 283.49 g package spinach, thawed and squeezed to drain
- 946.36 ml chicken broth
- 1304.07 g tomato juice
- 236.59 ml dry white wine
- 14.79 ml dried basil leaves
- 2.46 ml oregano
- 1.23 ml pepper
- 473.18 ml pasta, uncooked (small shells, chili mac)
- 0 to taste parmesan cheese, grated, if desired
directions
- Heat oil in Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
- Stir in remaining ingredients except cheese, breaking up tomatoes.
- Heat to boiling; reduce heat. Cover and simmer 1/2-hour.
- Add pasta and cook an additional 1/2-hour.
- Serve with Parmesan.
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Reviews
-
25 reviews and no photos?! Sad... I'll fix that. :) Excellent recipe! I doubled the kidney beans and tomatoes. Added a little extra wine. Didn't have celery, so I increased the amount of carrots. Ommitted the garbanzoes and spinach. Added fresh green beans. I'm freezing the leftovers, so I cooked the pasta (mini shells) seperately. Will add when serving.
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This soup is so delicious, you will be happy it makes a ton! I very much enjoyed the soup with garlic breadsticks, which made for a hearty and filling meal. The leftovers freeze well. The soup did turn out a bit thick, so I just added some more broth to get the consistency I wanted. Another reviewer recommended cooking the pasta before adding to the soup and I think that's a great idea to prevent the soup from getting too thick.
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