In a large soup pot over high heat, combine drained beans, tomatoes, tomato juice, stock, water, onion, carrot, celery, parsley, salt, basil, thyme, oregano, and pepper.
2
Bring to a boil, reduce heat to medium-low, and simmer, covered, 1 hour and 15 minutes.
3
Add cabbage, zucchini, and macaroni and cooked, covered, until macaroni and vegetables are tender, about 20 minutes.
4
For a thicker soup, remove about 1 cup vegetables and puree in a food processor or blender.
5
Return to soup pot and simmer, uncovered, until blended. Ladle into bowls and top with Parmesan cheese and garlic croutons.
Thankyou for posting! I recently made minestrone which was so good, but I didn't bookmark the recipe. This is almost exactly what I did and it was sooo good! Thanks! I like your ratio of tomato juice to broth, I will make it this way this time, I'm sure it will be great!
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Yay! I loved this soup. You get 5 stars. It was even better the next day!
***Any vegetarians out there you might like to pop into our group at Yahoo under groups:
vegetarian_group
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