Minestrone Soup
- Ready In:
- 1hr
- Ingredients:
- 18
- Yields:
-
36 Cups
- Serves:
- 36
ingredients
- 32 ounces canned white navy beans, drained
- 2 tablespoons olive oil
- 3⁄4 cup yellow onion, chopped
- 2 teaspoons garlic, chopped
- 3 celery ribs, thinly sliced
- 3 carrots, thinly sliced
- 1 1⁄2 cups cabbage, thinly shredded
- 10 ounces spinach (frozen, if fresh a little more lightly chopped)
- 2 red potatoes, diced (about 8 ounces)
- 28 ounces tomatoes, crushed
- 18 cups chicken stock
- 1 3⁄4 cups mastaccioli pasta, dry (6 ounces)
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 bay leaf
- 2 teaspoons oregano
- 2 teaspoons parsley (5 times as much if fresh-better)
- 2 teaspoons basil (5 times as much if fresh-better)
directions
- Open and drain beans.
- Chop all that needs chopping.
- Heat oil in a large pot & saute the onions and garlic in the oil until soft.
- Add stock. I make it from Better Than Bouillon Chicken Base, you can use a prepared stock or make it from scratch. Do NOT use regular bouillon.
- Add all the remaining ingredients except spinach and bring to boil.
- Let the mixture simmer for 20 minutes.
- Add spinach and simmer 5 more minutes.
- Bring to room temp or refrigerate. Remove bay leaf. Fill containers to 1/2" below the very top. to leave room for expansion if freezing. Approximately 8 ounces in small and 32 ounces in large.
- Refrigerate or freeze, depending on how long it is before delivery date.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.