My My My Minestra - Italian Vegetable Soup With Pasta

"Some of Italy's finest ingredients make up this warming soup. Adapted from 'Pasta Cooking' by Parragon.... the original recipe called for spinach, which I didn't fancy, so I subbed zucchini. I get the impression that our zucchini are generally a bit smaller than those in the Northern hemisphere, so balance the amount used with your other vegetables, just feel your way! You don't want your soup to be over-loaded with any one vegetable. Hope you enjoy!"
 
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photo by DailyInspiration photo by DailyInspiration
photo by DailyInspiration
photo by NorthwestGal photo by NorthwestGal
photo by lazyme photo by lazyme
photo by threeovens photo by threeovens
photo by Sharon123 photo by Sharon123
Ready In:
1hr
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Heat oil in large heavy pan and fry vegetable strips until just browning, stirring occasionally. Pour on water, season to taste with salt and pepper, and let simmer for 30 minutes.
  • Add tomatoes, garlic, macaroni, parsley and rosemary to the soup, and simmer for a further 10 minutes. Adjust seasoning to taste.
  • Serve with grated Parmesan cheese if desired.

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Reviews

  1. This took a lot of time to cut the veggies into matchsticks but it was worth it. I used a 28 onces can of diced tomatoes and added 2 cups of water. I omitted the parsley and rosemarty. It's very yummy without the parmesan cheese. Thanks Karen :) Made for PRMR tag game.
     
  2. So delicious and healthy too. Made this soup today for lunch and served it with some cornbread on the side (that's a Southern thing LOL). The only changes that I made was to use some vegetable stock and I added a partial bag of frozen corn that was in my freezer. This is really a nice comfort food for chilly, rainy days like the one we are having today. Made for the For Your Consideration tag game.
     
  3. Delicious, healthy recipe. I wasn't sure if I would like the rosemary and felt like I should add oregano or basil, but I'm glad I stuck to the recipe the rosemary was a nice change. I added some thin sliced cabbage, replaced the macaroni with kidney beans for little added nutrition and a squeeze of lemon to brighten the flavor without having to add the extra salt. Thanks for posting the recipe!
     
  4. Yum,Yum! I used frozen celery and zucchini and I loved the addition of rosemary. Next time I might just throw everything in the food processor to speed it up a little.Thanks for sharing
     
  5. I made the soup using homemade vegetable broth and small ring macaroni. Very nice for a cold December night! Thanks Karen! Made for Australian Swap-Dec. 2009.
     
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Tweaks

  1. Delicious, healthy recipe. I wasn't sure if I would like the rosemary and felt like I should add oregano or basil, but I'm glad I stuck to the recipe the rosemary was a nice change. I added some thin sliced cabbage, replaced the macaroni with kidney beans for little added nutrition and a squeeze of lemon to brighten the flavor without having to add the extra salt. Thanks for posting the recipe!
     
  2. I love soup and this one was so good! Did use more carrots and celery, only 2 zucchini, and vegetable broth instead of water. Simmered on low for a couple hours then added small macaroni noodles right before serving. A hearty meal for me and will be a favorite soup to make this fall. Made and reviewed for the 2014 Culinary Quest - Family Picks.
     
  3. Wasn't a fan of this one, I used vegitable broth instead of water, and I think that might of drastically changed the taste. Might try it again, but unlikely.
     

RECIPE SUBMITTED BY

<p>Born in Scotland, brought up travelling, settled in RSA and brought up my family here, an IT son and 2 horsey daughters! <br />Assorted animals, currently two dogs, a cat, a Bearded dragon, two corn snakes, multiple fish, and two Bengal finches. Oh, and a horse :D <br /> Work fulltime; in my spare time (if I'm not running around with youngsters) love to cook, often use the weekends to cook for the week. Love to entertain. my husband is a sports fanatic, enjoys helping in the kitchen and absolutely loves to eat the results!! I was a late starter, in my 30's when I started cooking, so I have brought my children up to Cook from an early age! And they all cook very well :D <br />Also love to read, garden, browse fleamarkets, esp. antique markets, love to sit in the sun with a cappucino and a good book! Want to retire to the coast.....one day..... <br /> <br /><img src=http://imagecache2.allposters.com/images/pic/APG/576-21387~Ooooodles-of-Noodles-Posters.jpg alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i3.photobucket.com/albums/y73/BabzyBC/Siggy/Recipezaar/JJJ-Done.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/banner-smalltemp.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/unratedpart.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/turmerictag-small.jpg?t=1225271033 alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/mushroombanner-smallpic.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/soupbanner-small.jpg?t=1227755026 alt= /> <br /> <br 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