Minestrone Soup (Italian Vegetable Soup)
photo by Derf2440
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 946.36 ml low sodium chicken broth
- 411.06 g peeled canned Italian tomatoes
- 1 small onion, chopped
- 1 stalk celery (cut into 1 in. pieces)
- 29.58 ml chopped parsley
- 2.46 ml oregano
- 0.25 ml pepper
- 1 garlic clove
- 236.59 ml canned chick-peas, rinsed and drained
- 118.29 ml cubed zucchini
- 118.29 ml fresh peas or 118.29 ml defrosted frozen peas
- 118.29 ml diced carrot
- 118.29 ml chopped cabbage
- 236.59 ml uncooked pasta
directions
- In a dutch oven combine broth, tomatoes, onion, celery, parsley, oregano, pepper, and garlic. Simmer, stirring occasionally for 20-30 minutes.
- Add all other ingredients and continue to cook until all vegetables are tender.
- Thirty minutes before serving, Add uncooked pasta.
- **Serve with grated parmesan cheese**.
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Reviews
-
A. M. A. Z. I. N. G. Seriously good soup! I made a double batch and we invited my MIL and grandparents to come to dinner. We ate it with some grilled cheese sandwiches. It was a delicious dinner! I did omit the chickpeas and cabbage, but added green beans and spinach. Everyone loved it, and we ate every last drop.<br/><br/>Next time I will remember to cut my carrots smaller because I had to cook it an extra long time in order to get the carrots tender enough.
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