Grandma's Minestrone

"Easy to put together, easy to eat! Just serve with a loaf of crusty bread, and a sprinkle of parmesan cheese, and you have a winner! You can substitute fresh tomatoes for the canned."
 
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Ready In:
45mins
Ingredients:
17
Serves:
10

ingredients

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directions

  • Saute the onions and garlic in olive oil for five minutes over medium heat. Use a large soup pot.
  • Add celery, carrots, oregano, basil, and salt and cook for ten minutes.
  • Add bell pepper, zucchini, eggplant, water and tomato sauce. Cover the pot and simmer for 15 minutes.
  • Add beans and simmer for five minutes.
  • Add the pasta and cook until tender (check the pasta package for the time required).
  • Add the tomatoes and heat through.
  • You can sprinkle each bowl with chopped parsley, parmesan cheese, and/or fresh ground black pepper. Enjoy!

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Reviews

  1. DH is dieting and a bowl of this delicious soup when he got home from work held him until his low-fat, low-carb dinner was ready. I've never made a minestrone with eggplant & am glad to have tried this one. The eggplant (peeled) gives another interesting texture but doesn't overpower in flavor. I used fresh tomatoes and added some extra water and salt It's an ideal recipe: it both tastes great AND is good for you. Thanks Donut Chef.
     
  2. very yummy, very hearty! i omited the zucchini and eggplant and think i might add a second can of tomato sauce next time, but this was very good and there will be a next time. thanks so much!
     
  3. holy cow!! this was awesome
     
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RECIPE SUBMITTED BY

Love recipe*zaar...We try and eat a good diet including fresh breads. My kids think it's weird that other children really do eat pop-tarts and cocoa puffs for breakfast.
 
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