Maggie's Minestrone Soup

"This is absolutely delicious on a cold winter day & one of my favourite soups! (Sometimes I add some baby spinach leaves during the last 5 minutes).I'm enjoying a mug-full as I type this."
 
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photo by CountryLady photo by CountryLady
photo by CountryLady
Ready In:
1hr 15mins
Ingredients:
17
Serves:
8
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ingredients

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directions

  • Heat butter & oil in a large heavy pot or Dutch oven over medium heat.
  • Add next 5 ingredients & saute for about 10 minutes, stirring occasionally.
  • Add broths, seasonings, tomatoes & zucchini and simmer on low, stirring occasionally, for 30 to 35 minutes.
  • Add beans & spaghetti and simmer for another 15 minutes.
  • Garnish each serving with a shaving of fresh Parmesan.

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Reviews

  1. I love Minestrone soup alot ever since I had it for the first time at the Olive Garden restaurant in Orlando. I have been desperately wanting to have the recipe. Thank you so much for posting this! I made this for dinner tonight using Maggi vegetable broth with onions as a substitute for the chicken and beef broth. Also, I used Pure Wesson Canola oil as a substitute for the olive oil and I used ghee as a substitute for butter. I had to omit the zucchini and leek since I did not have those on hand and I'm not a big fan of them either. This soup was very nice and made me warm. Thank you for sharing the incredibly good recipe on Zaar!
     
  2. Delicious. I used a pound of bottom round, but into bite size pieces and simmered covered for one hour before adding 1/2 cup Ditini pasta. DELICIOUS and easy! Thanks for the recipe
     
  3. This was a wonderful recipe. I added some italian seasoning and it was perfect. I served it with fresh italian bread.
     
  4. I made some slight modifications but stuck to the basic recipe. At step 2, I added the carrots, celery, onions, and potatoes (no leeks on hand so not added) - did not really measure and probably doubled in some cases. Add next 5 ingredients & saute for about 10 minutes, stirring occasionally. I didn't have chicken broth so added bouillon to approx. 3 cups of water with the beef broth. I did not add salt and pepper and it didn't really needed it...but I'd suggest taste testing based on the broth you use :). I like a more "bonded" soup so I simmered for about 3 hours before adding beans (only lightly rinsed). After about 30 minutes I added ditali pasta and let that go for 15 minutes. The taste was restaurant quality!
     
  5. This was good, but a little too much fat. I boiled the ribs from Christmas prime rib for the stock so there was some fat in there too. I used 6 cups of that not half beef, half chicken. Also used 3 green onions instead of leeks and chopped up the little bit of meat off the bones and added that. No zucchini. I broke the spaghettis into about 1" pieces but it was too weird. I think a more substantial pasta would be better, bow ties, maybe.
     
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Tweaks

  1. This was good, but a little too much fat. I boiled the ribs from Christmas prime rib for the stock so there was some fat in there too. I used 6 cups of that not half beef, half chicken. Also used 3 green onions instead of leeks and chopped up the little bit of meat off the bones and added that. No zucchini. I broke the spaghettis into about 1" pieces but it was too weird. I think a more substantial pasta would be better, bow ties, maybe.
     
  2. I made this soup for a crowd tonight and everyone loved it. I doubled the recipe and used small tube noodles instead of spaghetti. Outstanding!!!
     
  3. I love Minestrone soup alot ever since I had it for the first time at the Olive Garden restaurant in Orlando. I have been desperately wanting to have the recipe. Thank you so much for posting this! I made this for dinner tonight using Maggi vegetable broth with onions as a substitute for the chicken and beef broth. Also, I used Pure Wesson Canola oil as a substitute for the olive oil and I used ghee as a substitute for butter. I had to omit the zucchini and leek since I did not have those on hand and I'm not a big fan of them either. This soup was very nice and made me warm. Thank you for sharing the incredibly good recipe on Zaar!
     

RECIPE SUBMITTED BY

In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
 
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